Mango Sorbet with Passionfruit Coulis

A Simple Way to Brighten Your Dessert

There’s something about a scoop of Kefalos Mango Sorbet that instantly makes you pause – smooth, fruity and refreshing, with the bold taste of real mango. It’s delicious on its own, but if you’re in the mood for something a little extra, this easy passionfruit and mango coulis is just the thing.

Made with just a few ingredients, the coulis adds a vibrant drizzle of flavour that brings out the tropical notes in the sorbet. It’s fresh, light and simple – no fancy gadgets or tricky steps required.

4 People

15 Minutes

Ingredients

For the coulis:

1 ripe mango, peeled and chopped
2 passionfruit (pulp only)
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon honey (or to taste)

To serve:

4 scoops of Kefalos Mango Sorbet
A few fresh mint leaves (optional)
Slices of mango or pineapple for garnish (optional)

Instructions

Blend the mango, passionfruit pulp, water, lemon juice and honey until smooth.
Strain through a fine sieve if you’d like a smoother texture – or leave it a little chunky for a more rustic feel.
Chill the coulis in the fridge until you’re ready to serve.
Scoop Kefalos Mango Sorbet into bowls or glasses and drizzle with the chilled coulis. Add mint or fruit slices if you like.

A quick tip:

This coulis also works beautifully with Strawberry or Guava Sorbet, so keep a jar in the fridge for an easy treat later in the week.

Enjoy it as a light dessert after a hearty meal, or serve it when you feel like something fruity and refreshing – no matter the season.