Mango & Passion Fruit Sorbet with Exotic Fruit Salad

This is as lush as a fruit salad can get!  Not too sinful but so full of flavour and deeply refreshing on a hot summer day, oh yes!  As the sun made its first appearance this year I could not wait until summer to make this! This sorbet is easy to make and you don’t need an ice cream maker; you just need a good-sized tub to freeze the sorbet in and some room in your freezer.  You can do all the fruit prep in advance and then just chuck it all together at the last minute!


I suggest making the sorbet the day or so before you need it as you will have to take it out three times to break up the ice crystals that will form in the preparation – I would say check on the sorbet every hour for the slushy stage.  You can use an ice cream maker if you have one – which will be easier; but the tub method really isn’t too much work! There are a couple of supermarkets that now sell ready-shaved coconut (coconut shavings) Waitrose, I believe, being one of them!

Mango & Passion Fruit Sorbet with Exotic Fruit Salad

This serves 6 and takes about 25 minutes to prep plus the freezing time.

You need:

125g of caster sugar
Juice of 2 limes
2 medium sized mangoes
5 passion fruit
1 small pineapple
1 ripe papaya
9 lychees (a can in juice would do just fine)
1 pomegranate
1 tablespoon of clear honey
1 small, fresh, coconut

Do it:

Place your sugar in a pan with the juice of 1 lime and heat gently until the sugar has dissolved.  Peel and chop the mangoes.  Halve the passion fruits, scoop out the pulp and set half aside and half rub through a sieve.  Place the mango, passion fruit juice and syrup in a blender and whizz until smooth.

Pour the mixture into a large freezer container and thoroughly mix in the un-sieved passion fruit pulp pips and all.  Pop into the freezer and leave until slushy (around an hour or so) then take out and whisk to break up the ice crystals – you can use a food processor, an electric whisk, a fork or a blender to do this.  Return the tub to the freezer and repeat this process two more times then allow to freeze until needed.  If you are using an ice-cream maker then just follow your instructions.

Onto your fruit salad – cut the top and base from the pineapple; peel, remove the brown ‘eyes’ and cut into wedges then slice crosswise to make half-moon shapes. Halve your papaya and remove the seeds (which is a bit tricky so take your time) and slice.  Peel your lychees and halve away from the stone, saving any juice.  Alternatively, if you are using a can then reserve about a tablespoon of the juice. With the pomegranate you need to cut in half and, holding over a fairly deep bowl, whack the living daylights out of it with a wooden spoon (or something similar) until nearly all the seeds, and juice, have fallen into the bowl.  Do the same with the other half and then just pick out any seeds that are still attached to the skin and any sour yellow membrane that may have fallen into the bowl.

Just before serving juice your reserved lime and mix into the honey.  Crack your coconut, prise the flesh away from the shell and with a potato peeler shave some curls from the coconut flesh.

Take your sorbet out of the freezer about 30 minutes before you need to serve and pop in the fridge to soften. To plate up all you need to do is arrange your fruits on plates and sprinkle over the reserved fruit juices, honey and lime juice; scoop a large portion of the sorbet onto the fruits and scatter over the coconut shavings.


Sinful Venezuelan Chocolate & Disaronno Ice-cream

I recently came across a recipe for an Amaretto Ice Cream – I tried the recipe and it failed miserably (I think because the blogger had ‘not’ actually made this herself!) my initial instinct was that there was far too much alcohol for the ice-cream to freeze!  Unfortunately, I was £’s lighter and totally correct!  I tipped the unfrozen mixture into a blender and added a little more Amaretto and it ended up making an exceptional ‘grown-up’ chilled chocolate shake.  Straw essential – little umbrella optional….!!!!

I loved the taste and still wanted to make this ice-cream.  So it got me thinking and experimenting until I came up with this sinful (as in your wallet and on your hips) and utterly delicious recipe!  It’s not at all hard to make and you really don’t need an ice-cream maker; although it is easier if you do own one!  This is a rich, decadent and expensive ice-cream – but you can cut costs and for some people 100% cocoa might be too bitter for their taste-buds!  For me this is an extravagant dessert (read ‘grown up’ dinner party) ice-cream.  

A little rant here: my blog may not be the fastest on the net; but, everything I post up I have actually made myself in my tiny kitchen – and credit where credit is due nearly every food blog I follow does the same….. so, it does irk me when someone claims to have made something (and includes pictures which they claim they took) of a recipe that ‘cannot’  scientifically work – yet they have tons of their friends telling them how great the recipe is – it’s only when the responses are read closely does one realise that no-one seems to have made it and questioned the impossibility of the recipe! Oh well – rant over and onto the recipe!

For the ice cream I have used a 100% cocoa chocolate – it is made by a company called ‘Willies Supreme Cacao’ and is Venezuelan Black Carenero Superior. It can be obtained from most Waitrose stores in the baking section and costs £5.99 for 180g – which is quite expensive.  You can replace this with any high cocoa chocolate but try to get something over the 70% mark;  two recommendations are Co-op’s 85% Ghanian Fair Trade chocolate – or Green & Blacks Organic Dark Chocolate 85%.

Sinful Venezuelan Chocolate & Disaronno Ice-cream Recipe

This makes around 750mls and will serve 4 large scoops with a little left over (chef’s perk!).

Just a word on the milk – I have used Alpro’s Almond milk as it is slightly sweeter and complements the almond liqueur – but don’t shy away from using other milk … for example you can use a rich, full cream Gold Top Jersey cow’s milk or simply a full-fat cow’s milk – experiment maybe and use coconut milk for an interesting twist?  Don’t forget to keep the egg whites and make some meringues or a pavlova out of them – you can freeze them or keep them in the fridge for 2 days!

4 large egg yolks
125g golden caster sugar (ordinary caster sugar will be fine if you don’t have golden)
300ml Alpro almond milk (or milk of your choice)
300ml double cream
30ml (2 tablespoons) of Disaronno liqueur
1 teaspoon of vanilla extract (or vanilla paste if you have it – recommended)
180g dark chocolate, broken into small pieces (see above for recommendations)
1 teaspoon of Camp coffee liquid (this is optional)

Place the egg yolks and the sugar in a bowl and beat for about 3 minutes with an electric beater until thick and pale or you can use a balloon whisk but this will take a little longer.

Place the cream, almond milk, vanilla and Disaronno in a saucepan over medium heat. Then heat the mixture until it is just below boiling point (do NOT allow to boil) stirring gently, before removing from heat and allow to cool to, at least, room temperature.

Once your cream/milk mixture is cooled add a small amount to your beaten eggs and then slowly add the rest of the cream/milk mixture beating all the time. Once all of the cream mixture is combined with the eggs, pour this into a clean pan over low heat (use a heat diffuser if necessary).

You are now making a ‘custard’ – so cook over a gentle heat and stirring all the time until the mixture is thickened and coats the back of a spoon (drag your finger down the back of the spoon and it should leave a definite trail in the coating which will remain).

Take the pan off the heat and add the chocolate (and Camp coffee liquid – if using) and allow it to melt into the custard – give the chocolate time to melt but if you feel it isn’t melting in then just put the pan back over the gentlest of heats until the chocolate has melted in – but do keep on stirring consistently!

Once the chocolate has melted and combined with the custard it is time to chill – allow the custard to cool to room temperature then pour into a non-metallic bowl and chill in the fridge for an hour.  

Once the mixture is completely chilled, take it from the refrigerator and pour it into your ice cream maker and follow instructions OR make by hand using a 1.0/1.5 litre lidded tupperware-type bowl (if you don’t have a lid use some cling film) – pour the ice-ceram mixture into the bowl; pop into your freezer and leave to freeze for around 3 hours, or until the edges have crystallised; then take it out of the tub into a (preferably chilled) sizeable bowl and beat with a hand mixer or a fork to break down the icy edges, then pour back into the tub and refreeze for another 2 hours then repeat the beating, once again breaking down the ice crystals – do this another two times to gain a really silky smooth ice cream (the ice cream will become stiffer in texture but smoother and you will feel this each time you beat)!  

When you are ready to serve – take out of the freezer and leave at room temperature for 10 minutes or in your fridge for 20 minutes – scoop and serve!  I have served mine with some fresh cherries and a shot glass of Disaronno for those who want a stronger liqueur taste!