sugar free

mango passionfruit sorbet (vegan)

6th August 2016

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I photographed this before I left for our holiday. We travelled for almost 2 days and a bit, arriving in a bit of a daze – a haze. Finally, with our feet on earthly ground and toes in the sand.  The jet lag is HUGE but worth every moment of breathing in all these scents and sounds which are so familiar.  The early, early mornings are my most favourite, most alive, sitting out on the deck, watching the sky change its colour from black to blue to pink to orange – so brightly. And with it all, along comes the eerie call of the curlew, followed by a kookaburra and then the screech and squawk of the white-crested cockatoos.  Australia is a beautiful country.

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Glorious days, white sands & soft, glowing, clear skies.

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mango passionfruit sorbet

Serves 6

This is incredibly quick and easy, with a remarkable end result of a golden-coloured smooth, refreshing sorbet for these hot Summer days or as a light evening treat to end a meal.

ingredients 

3 heaped cups/650g fresh ripe mango (2 large mangos)

6 – 8 passionfruit

2 Tbsp mild-tasting honey/maple syrup (optional)

preparation

1.  Peel and chop the mango flesh into large chunks and place in a blender or food processor. Run your hand over the seed to remove as much of the mango pulp and juice as possible – blend until smooth and creamy. Set aside.

2.  In a medium jug, halve the passionfruit and scoop out the pulp.

3.  Pour the mango puree into the jug and stir to combine with a spoon.

4.  Transfer the mixture to an ice-cream maker and churn for about 25 – 30 minutes, or to the manufacturer’s instructions, until frozen.  The sorbet will be soft.

5. Transfer to a container, cover and freeze for at least 3 hours or until completely frozen.

When ready to serve, allow to soften outside for 15 minutes before scooping into bowls.  Garnish with leaves of fresh lemon verbena and bright, edible flowers.

If you don’t have an ice-cream maker, freeze the cut mango until solid.  Place in a blender with the honey and blend until smooth.  Stir in the passionfruit pulp and place in the freezer until it just starts to harden around the edges.  Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.

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