Passionfruit and Mango Sorbet

It is blistering hot these days,  so this is a perfect cooling treat. I have to walk back and forth from preschool.  It's easier to walk here rather than taking a taxi or bus, plus its good exercise for me. I can't wait for rain to come soon.  So till then will have to make do with my refreshing treat.
I don't make sorbets using egg whites, a little uneasy eating raw egg whites and giving it to kids.  But even without it the mangoes give it a nice creamy texture. The local mangoes are small but bursting with sweetness but some can be slightly stringy so best you strain it if you get a stringy one, after pureeing it.

Recipe: Passion fruit and Mango  Sorbet:

1/3 cup passion fruit, strained to remove the seeds.
1 extra passion fruit, pulp with seeds
1 cup mango, chopped ( use sweet ripe ones ) or if mangoes are unavailable use a 225g can of mangoes.
1 cup  good quality orange juice from a packet ( feel free to squeeze fresh oranges if you like)
1/2 cup  sugar ( or more to taste )

1. Place metal tray inside the freezer before starting to make the sorbet. ( or get your ice cream maker ready if you have one).

2. Place mangoes, the strained passion fruit , orange juice and sugar  in a blender and blend to a smooth puree. ( you can strain 1 more time to remove the strings from the mangoes if you like ).

3. Mix the passion fruit pulp with seeds into the pureed mixture ( I just love the crunch of the seeds now and then, feel free to  omit it out.)

4. Take the tray you placed in the freezer pour the mixture into the tray and place in the freezer. This method is used only if you dont have an ice cream  maker, and let it do all the work for you.

BUT...........

5. Since I didn't have one, here is how I did it,  pop the sorbet mix back into the freezer.   Take it out after 1 hour, pour it into a bowl  and give a good mix( or place in a food processor and pulse once or twice.)
Pop it back in and repeat it twice within the next two hours.

6. The third time, the mixture will be very smooth and velvety, so pour it into a  plastic container or even an old ice cream tub, and pop it back in the freezer.

7. Before serving, place it in the refrigerator section for 30 minutes before serving to soften it a little, which makes it easier to scoop it out.

Yummmmmmmmmmmm!!!! and have  a lovely week end!!