Mango and Raspberry Sorbet - 7 May 2016 1141

Mango, Raspberry and Orange Sorbet

Serves 4


  • 225g (8oz) ripe mango flesh, finely diced
  • 200g (7oz) raspberries
  • 2 ripe passion fruit
  • Juice 1 large orange
  • Mint or raspberries to serve.

I like to have the fruit for this sorbet ready frozen so that if the sun comes out or I need a quick dessert it only takes minutes to make. The passion fruit give an extra zing to this sorbet but miss them out if you like and just use orange juice.


1 Open freeze the mango and raspberries on a baking tray so that there is a little space between each piece of fruit.

2 Process the passion fruit flesh, then sieve to remove the seeds. Place the juice in a measuring jug with the orange juice and make up to 3 fluid ounces with water if needed.

3 Remove the fruit from the freezer and allow to stand for 3-4 minutes to soften very slightly.

4 Place the fruit and fruit juice in the processor and pulse until starting to blend. Then process on full speed until you have a soft creamy sorbet. If the mixture is too stiff just allow it to defrost for a couple of minutes then process again.

5 Serve straight away garnished with a few raspberries or mint leaves, or if you wish to freeze the sorbet, scoop the mixture into balls and place in a container in the freezer. Allow these to soften for a few minutes at room temperature when you serve them.