Mangoes with passionfruit jelly, limesorbet and spearmint

Frank Camorra
Mango: the taste of summer.
Mango: the taste of summer. Photo: Marina Oliphant

Nothing heralds the arrival of summer like the aroma of ripe mango.


375ml passionfruit juice

150ml freshly squeezed orange juice

200g white sugar

3 1/2 gelatine leaves (titanium strength), softened in cold water

8 ripe mangoes

16 spearmint sprigs

1lt lime sorbet



For jelly

 Combine juices, sugar and 1 cup of water in a saucepan. Stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to pan, stir until gelatine dissolves, then pass mixture through a fine sieve. Cool slightly, pour into a container and chill for 4 hours to set.

Peel mangoes, slice cheeks off and set aside. Cut remaining flesh from the stone and crush in a bowl with a fork. Place a little mango puree in the centre of eight plates or shallow bowls and spread with a spoon. Scoop tablespoon-size pieces of jelly out of the container and place 3 pieces around each plate.

Slice each mango cheek into 4 and place around each plate. Tear mint sprigs and sprinkle over. Finish with a scoop of sorbet.