2 large mangoes peeled, seeded and roughly chopped
1/4 cup sugar
1 tablespoon vodka
Halve passion fruits and scoop the pulp into a mesh strainer set over a small bowl. Use a wooden spoon to stir the seeds around to release the juice. Discard the seeds. Add the juice to a food processor along with mango, sugar and vodka. Puree until completely smooth.
Freeze in an ice cream maker, then transfer to an airtight container and store in the freezer until ready to serve.
Avoid green passion fruits. Remember, the greener, the less ripened it is. Look for fruit that has turned purple, red, and/or yellow
When picking your mangos, don’t go by color. Always judge by feel. Squeeze the fruit gently. If it’s ripe, it will give slightly.
Don’t be tempted to reduce the amount of sugar used in this sorbet recipe. Sugar doesn’t just sweeten this passion fruit sorbet—it’s also responsible for the smooth structure.
The vodka is added for texture, not for flavor. Alcohol reduces your homemade sorbet’s freezing point, thus making it softer and easier to scoop. Note that the more alcohol you add, the softer the sorbet gets, so don’t go too crazy or your mango sorbet will turn into a slushie.