Mango and passion fruit sorbet

Fruity and refreshing sorbet with mango and passion fruit – a light tropical dessert perfect for rounding off a rich Easter dinner.

• 400 g frozen mango pieces
• 4 passion fruits, scooped
• 2 tbsp honey or agave syrup
• 1 tbsp lemon juice
• Mint to garnish

Method

1. 1
   Place the frozen mango in a food processor or powerful blender.
2. 2
   Add the passion fruit pulp, honey and lemon juice.
3. 3
   Blend on high for 2–3 minutes until a smooth sorbet forms. Scrape down the sides as needed.
4. 4
   Serve immediately as a soft sorbet in glasses or bowls, or freeze for 1 hour for a firmer consistency.
5. 5
   Garnish with a mint sprig and optionally extra passion fruit pulp.