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  • Sarah Rainey

Instant tropical sorbet

Need something refreshing to cool you off... and need it NOW?! Forget waiting around for ice-cream to churn, chill or crystallise - this instant tropical sorbet does exactly what it says on the tin. Soft-serve sorbet, instantly... as in right this minute, ready to eat in under 2 minutes, from blender to bowl.

The trick is to keep a few portions of fruit - I use mango here, but it also works with mixed berries, pineapple, melon or watermelon - in your freezer, for occasions just like this one. Be it a heatwave, a hot flush... or simply a craving that needs satisfied right this minute, this is a handy recipe to have up your sleeve - and kids will adore it.

Serves 4


400g frozen mango pieces

3 passionfruit

2 tbsp chilled coconut milk


Take the mango out of the freezer 10-15 minutes before you’re ready to start.

Put the mango pieces into a blender, along with the seeds and juice of the passionfruit.

Blitz for a couple of minutes until smooth.

Add the coconut milk (you want the creamy bit from the top of the can if possible) and repeat.

Serve immediately, topped – if you want – with a few sprigs of fresh mint.

If you’re making it ahead of time, tip the sorbet into a 1-litre Tupperware or freezer-proof container, lined with cling film.

Freeze, taking it out half an hour before you want to serve it.

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