Mango and passion fruit sorbet recipe

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4 - 6






30 min

Nutrition per portion

Calories 191 kCal 10%

Make your own no-fat fruity sorbet as a refreshing summer dessert. And it’s really easy to make too.


  • 175g (6oz) caster sugar
  • 30g (1oz) liquid glucose
  • 300ml (½ pt) mango and passion fruit smoothie
  • 1tbsp lemon juice


  • Pour 150ml (¼pint) water into a saucepan and add the caster sugar. Place the pan over a low heat and stir until the sugar dissolves. Bring the mixture to the boil and simmer for 2 mins. Remove the pan from the heat and stir in the liquid glucose until it dissolves. Leave the syrup to cool.

  • Stir in the smoothie and lemon juice. Freeze the mixture in an ice-cream maker or pour it into a freezer-proof container and place it in the freezer, taking it out and beating it at regular intervals, so that it has a smooth texture. If using the freezer, whisk the mixture with a hand whisk when it’s almost frozen solid, to give it a light, smooth texture, then return to the freezer until it’s firm.

  • Remove the sorbet from the freezer for 5-10 mins before serving to allow it to soften, before scooping it into serving dishes.

Top tip for making Mango and passion fruit sorbet

Freezing tips: This sorbet will also keep in the freezer for up to 3 months.

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