📝 About This Recipe
This vibrant, Pareve masterpiece captures the essence of a tropical summer, offering a sophisticated alternative to dairy-heavy desserts. By utilizing the natural pectin in ripe mangoes and the bright acidity of passion fruit, we create a texture so creamy and dense that you'll hardly believe it's entirely vegan and kosher. It is the perfect refreshing palate cleanser or a grand finale to a festive multi-course meal.
🥗 Ingredients
The Fruit Base
- 4 large Fresh Ripe Mangoes (peeled, pitted, and cubed (approx. 4 cups))
- 1/2 cup Passion Fruit Pulp (strained of seeds, or high-quality bottled nectar)
- 2 tablespoons Fresh Lime Juice (provides essential acidity to balance the sugar)
The Infused Syrup
- 1 cup Granulated Sugar (standard white sugar for a clean flavor)
- 1 cup Water (filtered water is preferred)
- 2 tablespoons Light Corn Syrup (helps prevent ice crystals for a smoother texture)
- 1 inch Fresh Ginger (peeled and sliced into rounds for infusion)
- 1/8 teaspoon Kosher Salt (enhances the natural sweetness of the fruit)
The Garnish
- 12 pieces Fresh Mint Leaves (for a pop of green and aroma)
- 1/4 cup Toasted Coconut Flakes (unsweetened, for a crunch element)
- 1/2 cup Fresh Raspberries (for color contrast)
👨🍳 Instructions
-
1
In a small saucepan over medium heat, combine the sugar, water, light corn syrup, and ginger slices to create the simple syrup.
-
2
Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved. This should take about 3-5 minutes.
-
3
Remove the syrup from the heat and let it steep with the ginger for 10 minutes, then discard the ginger slices and stir in the salt. Chill the syrup in the refrigerator until completely cold.
-
4
Place your mango cubes in a high-speed blender or food processor. Pulse until you achieve a thick, completely smooth puree with no remaining chunks.
-
5
Pass the mango puree through a fine-mesh sieve into a large mixing bowl to remove any fibrous strands, ensuring a professional, silky mouthfeel.
-
6
Whisk the chilled ginger-infused syrup, passion fruit pulp, and fresh lime juice into the mango puree until the mixture is uniform in color.
-
7
Cover the bowl with plastic wrap and chill the entire mixture in the refrigerator for at least 2 hours. A cold base is the secret to a fast churn and small ice crystals.
-
8
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes until it reaches a soft-serve consistency.
-
9
Transfer the churned sorbet into a chilled, freezer-safe container (an insulated tub or a loaf pan works beautifully).
-
10
Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent freezer burn and ice crystals from forming on top.
-
11
Freeze for at least 4-6 hours, or until firm enough to scoop.
-
12
Remove the sorbet from the freezer 5-10 minutes before serving to allow it to soften slightly for the perfect scoop.
💡 Chef's Tips
Choose mangoes that are very soft and fragrant (like Ataulfo or Honey mangoes) for the best texture and sugar content. If you don't have an ice cream maker, pour the mixture into a shallow pan and whisk vigorously every 30 minutes for 3 hours to break up crystals. Do not skip the corn syrup; it acts as a stabilizer that keeps the sorbet from turning into a hard block of ice. Always taste your fruit base before churning; if the fruit is very tart, you may need an extra tablespoon of sugar. Ensure all your equipment, including the storage container, is pre-chilled to maintain the best emulsion.
🍽️ Serving Suggestions
Serve two scoops in a chilled glass coupe for an elegant, minimalist presentation. Top with a splash of sparkling white grape juice or a Kosher-certified Moscato for a 'sorbet float'. Pair with a plate of almond tuile cookies or Pareve shortbread for a textural contrast. Garnish with a sprinkle of Tajin seasoning if you enjoy a sweet and spicy Mexican-inspired twist. Place a scoop inside a hollowed-out passion fruit shell for a stunning tropical aesthetic.