Ingredients Jump to Instructions ↓

  1. about 6 passion fruit

  2. 1/2 cup (110g) caster sugar

  3. 2 cups (500ml) apple juice

  4. 1/2 cup (125ml) water

  5. 425g can sliced mango in light syrup, drained

  6. 1/2 cup (125ml) passion fruit pulp

  7. 4 egg whites

Instructions Jump to Ingredients ↑

  1. Method :

  2. Combine sugar, juice and water in medium pan, stir over heat, without boiling, until sugar dissolves. Bring to boil; simmer, uncovered, without stirring, about 12 minutes or until syrup is thickened slightly (syrup must not change color), cool.

  3. Blend or process mango until smooth. Stir mango and passion fruit into sugar syrup; pour into 20 x 30cm lamington pan. Cover with foil, freeze until just firm.

  4. Beat sorbet mixture in small bowl with electric mixer until thick and fluffy.

  5. Return to pan, cover, freeze until just firm. Repeat beating process in large bowl, add egg whites 1 at a time, beat until fluffy. Return mixture to pan, cover, freeze until firm.


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