Mango and passion fruit sorbets

Serves: 6

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 175 gram(s) golden caster sugar
• 1 tablespoon(s) glucose syrup
• 2 large ripe mangoes - around 1kg
• (2lb 3½oz) - peeled, stones removed and flesh roughly chopped
• 4  passion fruit
• Juice of ½ lemon

Method

1. Put the sugar, glucose and 175ml (6fl oz) cold water into a pan. Heat to dissolve sugar, then simmer for 3min. Pour into a jug and make up to 450ml (¾ pint) with cold water. Cool.
2. Purée the mangoes in a food processor with the cooled sugar syrup until smooth, then push through a fine sieve.
3. Halve the passion fruit and scoop the pulp into a sieve set over a small bowl. Use a wooden spoon to stir the seeds around to release the juice. Discard the seeds. Stir the juice into the mango mix, along with the lemon juice.
4. Pour into a freezerproof container, cover and freeze until softly set. Take out of the freezer and whisk until smooth, without letting the mixture melt. Cover and return to the freezer and repeat the process until fully frozen. If the sorbet has been frozen for longer than a few hours when you want to serve it, remove from freezer 10min before scooping.

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