Easy 4-Ingredient Mango, Passionfruit, Coconut & Raspberry Sorbet Recipe
A refreshing and vibrant 4-ingredient sorbet featuring a tropical mix of mango, passionfruit, coconut milk, and raspberries. This easy-to-make recipe leverages frozen fruits and a juicer with a sorbet attachment to create a creamy, dairy-free dessert ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: Tropical
- Diet: Vegan
Ingredients
Frozen Fruits
- 2 cups frozen mango chunks
- 1 cup frozen raspberries
- 1 cup frozen passionfruit chunks
Other Ingredients
- 1/2 cup frozen coconut milk cubes (see notes below)
- 2 teaspoons lemon zest
- 1 pinch sea salt flakes
Instructions
- Prepare the Juicer: Set up your juicer by inserting the sorbet attachment. Ensure any juice or smoothie strainers are removed to allow the sorbet to pass through easily.
- Thaw the Frozen Ingredients Slightly: Allow the frozen mango, passionfruit, raspberries, and coconut milk cubes to thaw for 1-2 minutes only. This brief thaw ensures they are soft enough to blend through the juicer but still retain coldness to create the sorbet texture.
- Process the Sorbet: Turn on your juicer and gradually add the thawed frozen cubes one by one. The sorbet mixture will start to emerge where the juice pulp normally comes out.
- Serve or Store: Serve the sorbet immediately for a fresh and creamy dessert or transfer it to an ice cream container and freeze it for later use.
Notes
- For the frozen coconut milk cubes, pour coconut milk into an ice cube tray and freeze beforehand.
- Use fresh lemon zest to brighten the flavors without adding acidity.
- Do not let the frozen fruit thaw too long to maintain the best sorbet consistency.
- If a juicer with a sorbet attachment is unavailable, consider using a high-speed blender and adjusting the coconut milk quantity to achieve a similar texture.
