Silky mango and passion fruit sorbet set in mango shells, bursting with fruit-forward, tropical flavor.
# What You'll Need:
→ For the Mango Shells
01 - 2 ripe mangoes, Ataulfo or Kent preferred
→ For the Sorbet
02 - Flesh from 2 ripe mangoes
03 - Pulp of 2 ripe passion fruits
04 - 1/4 cup water
05 - 1/4 cup granulated sugar
06 - Juice of 1 lime
→ To Serve (optional)
07 - Passion fruit seeds
08 - Toasted coconut flakes
# Steps to Follow:
01 - Slice each mango in half lengthwise, keeping the skin intact. Remove the pit and carefully scoop out the flesh, leaving a thin layer to support the shell structure. Place mango shells in the freezer to chill.
02 - Add mango flesh, passion fruit pulp, granulated sugar, water, and lime juice to a blender. Blend until the mixture is completely smooth.
03 - Transfer the blended mixture to a bowl and refrigerate for 30 to 60 minutes to enhance the chilling and flavor melding.
04 - Pour the chilled mixture into an ice cream maker and churn for 20 to 25 minutes, or until creamy and semi-solid.
05 - Spoon or pipe the churned sorbet into the prepared frozen mango shells. Smooth the tops with a small spatula, then place in the freezer for 3 to 4 hours, or until set and firm.
06 - Garnish filled mango shells with passion fruit seeds or toasted coconut flakes as desired before serving.
