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Hi Bold Bakers!
I am a lover of tropical flavors like mango, coconut, papaya … the list goes on. They are wonderfully sweet and perfumed and when blended they become quite creamy. My Homemade Mango & Passion Fruit Sorbet has all of that and then some.
My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!
By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.
Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.
Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.
Want even more Sorbet flavors? Check out my Strawberry & Lime Sorbet, Raspberry Sorbet, Cantaloupe & Mint Sorbet and Chocolate & Banana Sorbet.
Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.
Try These Recipes!
Watch The Recipe Video!
Homemade Mango & Passionfruit Sorbet (No Machine)
Ingredients
- 3 cups (15oz/390g) mango, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
- 1 passionfruit
Instructions
- Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freezer for up to 6 weeks.
Recipe Notes
PointsPlus: 4
This is not sorbet. Sorbet doesn’t have dairy in it . This is sherbet.
Ma’am, is it okay to follow your normal condensed milk without using fat free condensed milk?
Can we just omit passionfruit and replace it with more mango, if so how many mangoes should l need to take ?
when using 1 passionfruit, do i blend the seeds with it..? not sure how to work with this fruit!
Thank you! Any suggestions on a recipe for mango muffins or mango cupcakes?
Hi Gemma, I want to make the recipe just with Frozen Passion Fruit paste. Do you think that it can work?? Thank you!!
Where in California can I buy passion fruit?
My blender is not powerful enough. Would it work if i just chilled the mango in the fridge instead of freezing it?
Can you freeze blackberries to make sorbet? Only problem is the seeds, which I wish to strain out but not sure how. Puree first, strain and then freeze? and perhaps mix with what fruit? Thank you very much!
Hi Gemma, can I replace the condensed milk with evaporated milk?