Mango Passionfruit Greek Yogurt Sorbet
A creamy, protein-rich frozen dessert that combines tropical flavors with Greek yogurt for natural richness. No ice cream maker required!
Equipment
- Food processor or high-powered blender
- Freezer-safe container
- Spoon or melon baller
Ingredients
- 2 cups frozen mango chunks
- ½ cup plain Greek yogurt
- 4 passionfruits reserve shells for serving
Instructions
Prep passionfruit
- Slice each passionfruit in half lengthwise. Scoop out the pulp into a small bowl, and reserve the empty shells.
Process sorbet base
- In your food processor, combine the frozen mango and Greek yogurt. Pulse until the mixture starts to break down, then run continuously until creamy and smooth (about 1 minute).
Swirl passionfruit
- Add the passionfruit pulp to the processor. Pulse 2–3 times, just until you see ribbons of orange through the sorbet (don't overblend—you want streaks).
Freeze
- Transfer the mixture to a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 2 hours (or until firm enough to scoop).
Serve
- Use a spoon or melon baller to scoop out the sorbet and nestle it into the reserved passionfruit shells. Serve immediately.
Notes
Use thick, full-fat Greek yogurt for the creamiest texture
Don't overblend the passionfruit—you want visible streaks for the best flavor distribution
If mixture is too thick to blend, let frozen mango soften for 2-3 minutes before processing
Don't overblend the passionfruit—you want visible streaks for the best flavor distribution
If mixture is too thick to blend, let frozen mango soften for 2-3 minutes before processing
Tried this recipe?Let us know how it was!