This Homemade Mango & Passion Fruit Sorbet is a tropical dream come true, ready in just 10 minutes—no machine required. The velvety smooth texture melts on your tongue, while the vibrant flavors of ripe mango and tangy passion fruit create a refreshing burst of sunshine. Perfect for hot days or a quick sweet fix, it’s a dessert that feels indulgent yet light.
With its luscious, creamy consistency and bright, fruity notes, this sorbet is a treat for all your senses. It’s naturally sweet, dairy-free, and so simple to whip up, making it a guilt-free delight you’ll want to savor all summer long. Dive into a bowl and let the tropical flavors transport you!
What You’ll Need
- 3 cups (15oz/390g) mango, frozen (ripe mango works best for natural sweetness)
- ¼ cup (70g/2 ½ oz) fat-free condensed milk (can substitute with regular condensed milk or coconut condensed milk for a dairy-free option)
- 1 passionfruit (or 2-3 tbsp passionfruit pulp if fresh isn’t available)
How to Make It
- Combine ingredients: Add the frozen mango, passionfruit, and condensed milk to a food processor or powerful blender.
- Blend until smooth: Process the mixture until it’s creamy and smooth, scraping down the sides as needed. This should take about 1-2 minutes.
- Transfer to a container: Pour the sorbet mixture into a freezable container with a lid.
- Freeze to firm up: Let it set in the freezer for about 4 hours or until it’s firm enough to scoop.
- Serve and store: Scoop and enjoy! Keep leftovers in the freezer for up to 6 weeks.
Sweeten It Up: Sauce & Topping Ideas
Elevate your sorbet with a drizzle of honey or a sprinkle of toasted coconut flakes. For a tangy twist, add a dollop of Greek yogurt or a splash of lime juice. Feeling fancy? Garnish with fresh mint leaves or edible flowers for a stunning presentation.
Perfect Pairings: Serving Suggestions
Serve this sorbet as a refreshing dessert after a spicy meal or as a light treat on a hot day. Pair it with a crisp biscuit or a slice of pound cake for added texture. It also makes a delightful topping for pancakes or waffles for a fruity breakfast twist.
Keep It Fresh: Storage Tips
Store your sorbet in an airtight container to prevent freezer burn. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For best texture, enjoy within 6 weeks, though it’s so delicious, it probably won’t last that long!
Mix It Up: Recipe Variations
Swap mango for frozen pineapple or berries for a different flavor profile. If you’re feeling adventurous, add a splash of rum or coconut milk for a tropical twist. You can also experiment with other fruits like kiwi or papaya for a unique sorbet experience.
Quick & Easy: Time-Saving Tips
Pre-freeze your mango chunks in a single layer on a baking sheet before blending for a smoother texture. If you’re short on time, freeze the sorbet in individual portions for quicker firming. No blender? Use a fork to mash the mango and mix everything by hand—it’ll still be delicious!
Homemade Mango & Passion Fruit Sorbet in 5 Minutes (No Machine)
Equipment
- food processor or powerful blender
Ingredients
- 3 cups mango, frozen 15oz/390g
- ¼ cup fat-free condensed milk 70g/2 ½ oz
- 1 passionfruit
Instructions
- Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop.
- Keep in the freezer for up to 6 weeks.
