My in-laws, Joe and Suzy, have the greenest thumbs of anyone I know. their cozy backyard, in Anaheim, California, produces every kind of fruit and vegetable that you could imagine. There are cucumbers, tomatoes, peppers, raspberries, strawberries, figs, lemons, oranges, persimmons, grapefruit, avocados, grapes, and guavas. Most recently they have taken to growing passion fruit.
Passion fruit, also known as purple granadilla, grows on vines with the oval, purple fruit hanging by the dozens under large green leaves. The small, but flavorful, fruit is a nutritional powerhouse containing vitamin C, pro- vitamin A, beta carotene, fiber, iron, and potassium. But, more important for this recipe, the fruit pulp has this refreshing, sweet-tangy flavor that’s perfect for a cool treat.
Note: You’ll notice that this sorbet is fruit only. Zero sweeteners. Rather than use any sweetener, I decided to make this sorbet a 50–50 split between tangy passion fruit and sweet ripe mango. The result is refreshingly sweet. Whenever you can in your cooking, reduce the amount of added sweeteners. I’m always surprised at how much better naturally sweetened desserts taste compared to refined sugar-loaded desserts.
½ cup passion fruit pulp
1 cup Mango, diced
1 cup Mango-Orange juice
2 egg whites
Slice open the passion fruit and scoop out the pulp. Peel, seed, and dice the mango.
In a freezer-safe bowl, combine the passion fruit pulp, diced mango, and juice. At this point you have the option to blend the mixture for a smoother sorbet, or leave it with fruit chunks. I like the chunks. Put the fruit mixture in the freezer for an hour.
Whip the egg whites until stiff peaks form. Fold the egg white mixture into the fruit mixture. Freeze for another hour.
Mix again and freeze for additional 10 minute increments if needed. Enjoy!