Mango and passion-fruit sorbet recipe 

Don’t panic about the liquid glucose. You can get it in large supermarkets nowadays (and from Ocado). It just helps to improve the texture of the sorbet, making it smoother.

Prep time: 20 minutes | Cooking time: 5 minutes

SERVES 

eight 

INGREDIENTS 

• 275g ripe mango flesh
• Juice of 2 limes
• 175ml passion-fruit juice (from about 12 passion fruits, though you may need more)
• 35g liquid glucose
• 175g granulated sugar

METHOD 

1. Purée the mango with the lime juice and passion-fruit juice until totally smooth.
2. Put the glucose in a saucepan with the sugar and 450ml water. Bring to the boil, stirring to help the sugar dissolve. Leave to cool, then combine with the purée and push through a sieve. Chill in the fridge.
3. Churn the mixture in an ice-cream machine following the manufacturer’s instructions, or pour the mixture into a dish, cover and place in the freezer. You need to remove it from the freezer and beat the mixture well, with a fork or in a food processor, about three times during the freezing process, to give you a smooth sorbet.