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  • Sarah Rainey

Mango peach sorbet

The sun is shining, for once, so although it's only February I'm getting carried away already and dreaming of summer. And in the name of all things summer I bring you this... dreamy, creamy, sunshiney sorbet, infused with delicious tropical mango and juicy peach.

It's ridiculously easy to make, and you can either serve it instantly or freeze it for later. Perfect for tucking into when you feel that warm light on your face and find yourself daydreaming the cold days far, far away...

Serves 4


500g frozen mango pieces

1 x 410g tin peach slices, drained

5 tbsp Greek yoghurt


Take the mango out of the freezer 15-20 minutes before you begin, to allow it to defrost slightly.

Put the mango and peach slices into a blender and whizz until smooth. Add the yoghurt, a spoonful at a time, and puree to combine.

The more you puree the ice cream, the smoother it will become; I like to leave a few chunks of fruit to add flavour and texture.

Serve immediately as soft-serve sorbet; or freeze for an hour for a set ice-cream.

If freezing, decant into a 750ml tub with a lid or cover with cling-film to prevent freezer burn. It’ll keep for up to three months in the freezer.

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