Mango-Passion Fruit Sorbet in the Ice Cream Maker

Ingredients

• 450 g frozen mango pieces or very ripe fresh mango
• 120 g seedless passion fruit purée
• 85 g granulated white sugar
• 120 ml spring or filtered water
• 15 ml fresh lime juice
• 1 pinch fine salt

Method

1. Prepare the syrup: pour the water into a small saucepan, add the sugar, and heat over medium heat, stirring until completely dissolved. As soon as the liquid is perfectly clear and begins to simmer at the edges, remove from the heat; it must not caramelize or reduce significantly.
2. Cool the syrup: transfer it to a wide bowl and let it cool slightly, then refrigerate until thoroughly cold to the touch. A hot syrup would lightly cook the fruit and dull its aroma.
3. Blend the base: place the still-cold mango in a powerful blender with passion fruit purée, lime juice, salt, and cooled syrup. Blend for a long time, scraping down the sides if necessary, until perfectly smooth, glossy, with no perceptible fibers.
4. Check the texture: the base should coat a spoon like a thick coulis while remaining pourable. If the mango was very fibrous, pass the mixture through a fine sieve; the sorbet will be cleaner and closer to restaurant service.
5. Fill the container: pour the base into the appliance's container without exceeding the maximum line. Tap the container gently on the work surface to release air bubbles, then smooth the surface with a spoon so it freezes flat.
6. Freeze: close the container and place it perfectly upright in the freezer until the next day, at a stable domestic freezer temperature. The surface must be hard, matte, and even before spinning; if the center remains soft, extend the freezing time.
7. Temper briefly: remove the container from the freezer and leave it at room temperature for a few minutes, just until the sides are no longer covered with heavy frost. Do not let the base melt: it must remain completely solid.
8. Spin in the ice cream maker: install the container in the machine and run the sorbet program. At the end, the texture should be fine, frosty, and even; if it seems powdery or dry, that is normal with a very cold base.
9. Re-mix if necessary: if the sorbet is sandy, hollow out the center slightly with a spoon, add a small splash of cold water or passion fruit juice, then run a re-mix cycle. Stop as soon as the texture becomes dense, smooth, and satiny.
10. Serve immediately: form quenelles or scoops with a spoon dipped in hot water and wiped dry. The sorbet should hold its shape for a few moments, melt cleanly around the edges, and release a clear aroma of ripe mango and fresh passion fruit.

Nutrition

Per serving

Energy

140.3 kcal

Protein

1.13 g

Carbohydrate

32.57 g

Fat

0.43 g

Fibre

2.77 g

Calcium

8.24 mg

Iron

0.04 mg

Magnesium

2.99 mg