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Tropical fruit sorbet is the perfect way to end a meal—light, refreshing, and bursting with flavor. Inspired by vibrant street markets in Asia, this dessert transforms ripe mangos, lychees, dragon fruit, and passion fruit into a smooth, icy delight. Whether made in an ice cream maker or by hand, it’s a simple yet indulgent way to celebrate the richness of tropical flavors.
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Tropical Fruit Sorbet
A refreshing and vibrant sorbet made with ripe mango, lychee, dragon fruit, and passion fruit, blended with coconut water and lime juice for a tropical treat. Perfect for a light and naturally sweet dessert!
- Prep Time: 15 minutes
- Freezing Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 4
- Category: Desserts
Ingredients
Scale
- 2 cups ripe mango chunks (about 2 medium mangos)
- 1 cup lychee fruit (peeled, seeded, or canned)
- 1 cup dragon fruit (scooped and cubed)
- 1/2 cup passion fruit pulp (from about 4 fruits)
- 1/2 cup coconut water or coconut cream
- 1/4 cup freshly squeezed lime juice
- 1/2 cup sugar or honey (adjust to taste)
- Optional: Fresh mint leaves for garnish
Instructions
- Prepare the Fruits: Peel, seed, and cube the fruits as needed. For canned lychees, drain the syrup.
- Blend the Ingredients: Combine all the fruits, coconut water or cream, lime juice, and sugar/honey in a blender. Blend until completely smooth. Taste and adjust sweetness if necessary.
- Strain (Optional): For an ultra-smooth texture, strain the mixture through a fine sieve to remove seeds or fibers.
- Chill: Transfer the mixture to a bowl and refrigerate for at least 1 hour to chill.
- Freeze the Sorbet: Use an ice cream maker according to the manufacturer’s instructions for a creamy texture. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until fully set (about 3-4 hours).
- Serve: Scoop the sorbet into bowls and garnish with fresh mint leaves or edible flowers.
