Mangoes with passionfruit jelly, lime sorbet and spearmint

This sophisticated dessert is summer on a plate.
This sophisticated dessert is summer on a plate. 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

3½ gelatine leaves (titanium strength), softened in cold water

8 ripe mangoes

16 spearmint sprigs

1 litre lime sorbet


For the 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.

To assemble: 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 8 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.