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!
Author:Don Nicholas
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.
