In the Marley Kitchen: Passion Mango Sorbet
-Four to five ripe mangoes -Six to seven wrinkly passionfruit (approx. 110g of seedless pulp) -Juice from 2 limes -2 Tbs agave syrup (more or less to taste)
DIRECTIONS -Halve the passionfruit, scoop the pulp out and strain by pressing it through a sieve firmly with a rubber spatula. Discard the seeds.
-Peel the mangoes, cut the flesh off the seed. Put into a blender and blend until smooth. Add into the blender, juice from the passionfruit, lime juice and agave syrup. Blend until everything is combined.
-Churn in an ice cream machine until firm or according to manufacturer’s instructions. If you don't have an ice cream machine try this still freezing method: -Place the unchurned mix into a sealed container and put into the coldest part of your freezer for around an hour and a half.
-Take it out and beat it either with a fork or electric whisk, breaking up the ice crystals to make a uniform slush. Return to the freezer and repeat this process twice at 1.5 hour intervals. After the third beating, return to the freezer for another hour or so and it should be ready to serve.