This Mango Sorbet recipe with fresh passion fruit is tropical, tangy and light- the most refreshing vegan summer treat that couldn’t be easier to prepare!
This post was first written on Sept. 9, 2016 and updated on April 9, 2019.
Well, I’m back after a brief blogging hiatus, and now I’m officially a Mrs!!! I promise I’ll get to telling you about this refreshing Passion Fruit Mango Sorbet recipe in a minute, but first I have to gush a little bit.
Our wedding day was completely magical; filled with so much love, sunshine, laughter, butterflies and tears- happy ones of course!
We’re actually a bit sad that after so much planning (and spending- sheesh- weddings do not come cheap), poof! It was all over in the blink of an eye. One minute I was walking down the aisle, and before I knew it we were cutting the cake and dancing until the bittersweet end. I tried my best to soak in all the good vibes several times throughout the day, but I still can’t believe how quickly it all went by. Did anyone else feel the post-wedding blues after their big day was over??
Regardless, we’re definitely basking in the newlywed glow and are so excited to be husband and wife! So to celebrate my return to blogging after the wedding literally taking over our lives, and as a giddy new wifey engulfed in lovey-dovey feels, I thought something with passion fruit would be most appropriate.
Also I walked into Whole Foods the other day and a mountain of passion fruit was on sale, so yeah. And since mango is my most favorite fruit in all the world, I had to combine these two tropical fruits into one perfect union in this super simple, sweet and tangy Passion Fruit Mango Sorbet recipe.
What better way to say goodbye to summer than with this tropical frozen treat like this passion fruit mango sorbet recipe? You could host a swanky rooftop wedding in Santa Barbara, but trust me, this is way easier.
Why this Passion Fruit Mango Sorbet Recipe is the perfect way to end a meal:
- It’s bright, smooth and would you just look at that vibrant yellow? Like sunshine!
- Most of the sweetness comes for ripe mangoes so you don’t have to add lots of sugar.
- This is a fat-free, dairy-free and vegan frozen treat.
- Only 4 ingredients needed!
Tips for making this Passion Fruit Mango Sorbet Recipe:
- Avoid green passion fruits. Remember, the greener, the less ripened it is. Look for fruit that has turned purple and is wrinkled.
- When picking your mangos, don’t go by color. Always judge by feel. Squeeze the fruit gently. If it’s ripe, it will give slightly.
- Don’t be tempted to reduce the amount of sugar used in this sorbet recipe. Sugar doesn’t just sweeten this mango passion fruit sorbet—it’s also responsible for the smooth structure.
- The vodka is added for texture, not for flavor. Alcohol reduces your homemade sorbet’s freezing point, thus making it softer and easier to scoop. Note that the more alcohol you add, the softer the sorbet gets, so don’t go too crazy or your mango sorbet will turn into a slushie.
Variations on this sorbet recipe:
- You can use rum or tequila instead of vodka but the alcohol will be more noticeable than the relatively neutral vodka.
- If you cannot find fresh passion fruit, you can use frozen passion fruit pulp. A medium passion fruit usually contains 2 tablespoons of pulp.
- You can skip the alcohol (see tips) – the flavor will be the same.
How long does this homemade sorbet last?
Your homemade Mango Passion Fruit Sorbet is safe to eat for about 2 to 4 months if stored in the freezer.
Can I make this mango sorbet recipe without an ice cream maker?
You can make this sorbet recipe without an ice cream maker but the texture of the finished product will not be as smooth.
If you don’t have an ice cream maker, place then blended mix in an ice cream container or lined loaf pan and mix the sorbet regularly with a fork as it freezes. Alternatively, process it in a food processor once frozen.
Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this vegan passion fruit mango sorbet recipe, share it with the hashtag #LePetitEats!
Mango Passion Fruit Sorbet
This Mango Passion Fruit Sorbet is tropical, tangy and light- the most refreshing summer treat that couldn’t be easier to prepare!
- 4-6 passion fruits
- 2 large mangoes peeled, seeded and roughly chopped
- 1/4 cup sugar
- 1 tablespoon vodka
- Halve passion fruits and scoop the pulp into a mesh strainer set over a small bowl. Use a wooden spoon to stir the seeds around to release the juice. Discard the seeds. Add the juice to a food processor along with mango, sugar and vodka. Puree until completely smooth.
- Freeze in an ice cream maker, then transfer to an airtight container and store in the freezer until ready to serve.
- Avoid green passion fruits. Remember, the greener, the less ripened it is. Look for fruit that has turned purple, red, and/or yellow
- When picking your mangos, don't go by color. Always judge by feel. Squeeze the fruit gently. If it's ripe, it will give slightly.
- Don't be tempted to reduce the amount of sugar used in this sorbet recipe. Sugar doesn't just sweeten this passion fruit sorbet—it's also responsible for the smooth structure.
- The vodka is added for texture, not for flavor. Alcohol reduces your homemade sorbet's freezing point, thus making it softer and easier to scoop. Note that the more alcohol you add, the softer the sorbet gets, so don't go too crazy or your mango sorbet will turn into a slushie.
Products I recommend for this recipe: