Mango Passion Fruit Sorbet

15 min + 8 hrs freezing

Makes about 1.1 litres (2 pints)

A smooth, creamy frozen dessert of mango and passion fruit, served with a fresh mint salsa.

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prepChill a 1.1-litre (2-pint) freezer-proof container with a lid.
225 g caster sugar (for sorbet syrup)	Dissolve sugar, boil until reduced by half	Cool syrup, add 450 ml cold water	Purée mango, add syrup & fruit juice	Freeze 8 hrs or overnight	Soften 10–15 min, whizz until smooth	Freeze until needed	Scoop sorbet, spoon salsa & mint sprigs
150 ml cold water (for sorbet syrup)
6 ripe passion fruit (for sorbet)	Sieve passion fruit, mix with lime juice
juice of 3 limes (for sorbet)
350 g ripe mango flesh
120 g caster sugar (for salsa syrup)	Dissolve sugar, boil 3 min	Cool, add passion fruit, lime juice & mint
150 ml water (for salsa syrup)
2 ripe passion fruit (for salsa)
juice of 2 limes (for salsa)
1 tbsp chopped mint
mint sprigs to decorate

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