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A yellow platter with a single scoop of passionfruit sorbet with mango in a Nick and Nora glass.

Tropical Mango Passionfruit Sorbet

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Tamara Andersen
Known as maracuyá in Peru, passionfruit shines in this bright, silky sorbet balanced with sweet ripe mango and a hint of coconut cream.
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Prep Time 15 minutes
Chilling and Freezing 3 hours
Total Time 3 hours 15 minutes
Course Desserts
Cuisine Peruvian
Calories 105 kcal

Equipment

Ingredients
  

  • 4 cups mango chunks - about 3 large mangoes
  • 1 ¼ cups maracuya pulp
  • ¼ to ⅓ cup coconut cream - See post for more information!
  • 1 ½ tablespoons Pisco - optional!
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon sea salt

Instructions

  • Prep all ingredients.
  • Add ingredients to a processor/blender. Pulse until smooth. Taste. Add additional coconut cream up to ⅓ cup. Add 1–2 tablespoons light corn syrup only if needed.
  • Chill 2-4 hours or overnight.
  • Freeze according to freezer manufacturer's instructions. Serve immediately, or freeze until firm and scoopable. Garnish as desired.

Nutrition

Calories: 105kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com