Mango and Passionfruit Sorbet 手工芒果百香果雪酪

One of the truly joyous aspects of summer in Taiwan is the abundance of tropical fruit.  It was hard to resist these beautiful organic passion fruits that I found at my local fruit stand.  I combined them with a few mangos and a dash of lemon juice for a quick and easy sorbet. 一到了夏天 我就會記得以前在國外都捨不得買的貴到驚人的 “熱帶水果” (tropical fruits) 像芒果,百香果,鳳梨跟火龍果 ~然後就忍不住瘋狂的買。 前幾天買水果的時候, 發現了一小堆有機的百香果。 老實說, 我是覺得顏色很漂亮 就買下來了。 放在桌子上欣賞了幾天 就決定把它們融入雪酪 (sorbet) 裡了。  剛好冰箱裡也有三個不小心被遺忘有點熟過頭的芒果也順道把它們放進來。


For the recipe, I used a sorbet recipe from Jeni’s Splendid Ice Cream’s for an approximate idea of the fruit to water to sugar proportions.  I used approximately 2 and 1/2  cups of mango juice, the pulp from 5 passion fruits,  1/2  cup of freshly squeezed lemon juice,   a 1/2 cup of sugar, and the zest from 2 lemons.    First boil the lemon juice and the sugar over medium heat until the sugar is dissolved.  Remove from heat and cool.  手工雪酪的過程其實比冰淇淋簡單很多! 只要先把半杯 檸檬 汁跟半杯砂糖煮開, 放涼。 然後把水果打成汁, 把渣渣過濾掉。 再把芒果& 百香果汁加入檸檬糖水裡。 在冰箱冰差不多1-2 兩個小時, 再放入冰淇淋機裡。


Organic passionfruit, halved

While the lemon and sugar mixture was cooling, I peeled and sliced the mangoes and pureed them in the blender.  I used a strainer to get rid of most of the fiber-y bits, so they wouldn’t affect the smoothness of the sorbet.


Mango puree

While I had the strainer out, I also strained out some of the seeds and fiber from the passionfruit pulp.  (I did leave in a few seeds for some added texture and crunch to the sorbet).   Whisk both the mango and passionfruit pulp into the lemon-sugar mixture.  Pour the  mixture into a container and place into the refrigerator until thoroughly chilled.   After about an hour, I poured the mixture into my ice cream maker, and sprinkled in the lemon zest.  In approximately 25-30 minutes, the sorbet was the right consistency.

photo_1The scent of mango and passionfruit was so alluring, that I couldn’t resist sampling a scoop straight from the machine.


Mango passionfruit sorbet
芒果 百香果雪酪

I did manage to put the rest of the sorbet into the freezer for further chilling.  After about 4 hours, the sorbet was a perfect scoop-able consistency, just in time for dessert!   I find that fruit sorbets are a practical way to use up the surplus of summer fruit that is languishing in the refrigerator.  The mangoes I used were a bit overripe,  and probably would have been a little too squishy to eat on its own, but the flavor was surprisingly good in a sorbet, and provided a sweet base for the sour passionfruit and lemon. photo-16

Mango Passionfruit Sorbet




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