Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of my favorite summer treats: Passion Fruit & Mango Sorbet—a tropical, refreshing dessert made with juicy mangoes and fragrant passion fruit. It’s the perfect no-churn recipe to beat the summer heat.
Summer is all about fruit, and while fresh-cut fruit or juice is great, turning them into a smooth, icy sorbet takes things to the next level. Sorbet is incredibly simple to make—just fresh fruit and sugar. That’s it! But here’s the secret: sugar isn’t just about sweetness. It helps lower the freezing point and creates the smooth, glossy texture that makes sorbet so satisfying. Too little sugar, and the result turns icy or coarse—so getting the balance right is key.
More no-churn frozen desserts to try:
Zingy and bright Lemon Sorbet ・ Our most popular no-churn Matcha Ice Cream ・ Elegant and cool Tiramisu Semifreddo ・ and the viral hit: Shake Shack Chocolate Milkshake
In today’s recipe, I’ll show you how to make a simple syrup, which blends more easily than granulated sugar. I’ll also introduce the clever egg test—a fun way to gauge the sugar content in your sorbet base, originally suggested by Jill Silverman Hough. You can read more on her site: How to make sorbet without a recipe. It’s a clever trick that works with any fruit!
Passion Fruit & Mango Sorbet Recipe
Ingredients
Serves: 3–4 people
- 3 ripe mangoes, peeled and pitted (about 500 g / 17.6 oz mango flesh)
- 2 passion fruits
- 6–7 tablespoons homemade simple syrup (see below)
Curious about calories or nutrition info? Try our Nutrition Calculator.
Instructions
- Make the simple syrup: In a small saucepan, combine 100 g (3.5 oz) sugar and 100 g (3.5 oz) water. Bring to a simmer over medium heat until the sugar fully dissolves. Cook for another 2 minutes, or until the syrup reaches 105°C (221°F).
- Let the syrup cool slightly, then pour it into a container with a lid. You'll need about 6–7 tablespoons for the sorbet. Store the rest in the fridge for cocktails or drinks.
- Prepare the fruit: Peel and pit the mangoes. Cut the flesh into chunks.
- Slice the passion fruits in half and scoop out the pulp. Strain through a sieve to remove the seeds, reserving only the juice.
- In a blender or food processor, combine the mango chunks and passion fruit juice. Blend until smooth and pour into a large bowl.
- Sweeten the purée: Add simple syrup one tablespoon at a time, stirring after each addition, until it reaches your desired sweetness. Sugar affects texture as much as taste—less sugar = icier texture; enough sugar = smoother sorbet. If it’s too sweet, add a bit of lemon juice to balance.
- Transfer the purée to a shallow metal tray and freeze for 1 hour. If it hasn’t started to firm up at the edges, freeze for another 30 minutes.
- Scrape and stir with a spoon or fork to break up the ice crystals. Repeat this every hour for 4–6 hours. You can also use a food processor or blender to speed it up.
- Once you’ve done the final stir, freeze the sorbet overnight.
- Before serving, let the sorbet sit at room temperature for 15–20 minutes to soften and become scoopable.
- If you’re unsure how much syrup to use, check out the video and try the egg test!
Watch the full video tutorial here: Passion Fruit Mango Sorbet