Need something refreshing to cool you off... and need it NOW?! Forget waiting around for ice-cream to churn, chill or crystallise - this instant tropical sorbet does exactly what it says on the tin. Soft-serve sorbet, instantly... as in right this minute, ready to eat in under 2 minutes, from blender to bowl.
The trick is to keep a few portions of fruit - I use mango here, but it also works with mixed berries, pineapple, melon or watermelon - in your freezer, for occasions just like this one. Be it a heatwave, a hot flush... or simply a craving that needs satisfied right this minute, this is a handy recipe to have up your sleeve - and kids will adore it.
Serves 4
Ingredients:
400g frozen mango pieces
3 passionfruit
2 tbsp chilled coconut milk
Method:
Take the mango out of the freezer 10-15 minutes before you’re ready to start.
Put the mango pieces into a blender, along with the seeds and juice of the passionfruit.
Blitz for a couple of minutes until smooth.
Add the coconut milk (you want the creamy bit from the top of the can if possible) and repeat.
Serve immediately, topped – if you want – with a few sprigs of fresh mint.
If you’re making it ahead of time, tip the sorbet into a 1-litre Tupperware or freezer-proof container, lined with cling film.
Freeze, taking it out half an hour before you want to serve it.
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