Tropical Reàl Sorbet Trio: Mango, Passion Fruit and Guava

How to Make Tropical Reàl Sorbet Trio: Mango, Passion Fruit and Guava

1. 1

   Step 1: Prepare and measure fruit purées

   If using whole fruit, blend peeled mangoes and guavas until smooth and strain passion fruit to remove most seeds; adjust texture by passing purées through a fine mesh if desired. Measure 2 cups mango, 1 cup passion fruit and 1 cup guava into separate containers and chill briefly while you prepare the base.

   For this step

   • 2 cupsMango purée (fresh or thawed frozen)
   • 1 cupPassion fruit purée (strained pulp)
   • 1 cupGuava purée (ripe guava blended and strained if desired)
   
2. 2

   Step 2: Whisk the Reàl no‑churn sorbet base

   In a medium bowl, whisk together Reàl Infused Exotics, cooled simple syrup, lime juice, and sea salt until fully combined; stir in vodka if using. Taste for balance — add up to 1 tablespoon more syrup for sweetness or a splash more lime for brightness.

   For this step

   • 3/4 cupReàl Infused Exotics (neutral sorbet base)
   • 1 cupSimple syrup (1:1 sugar to water), warm then cooled
   • 3 tablespoonsFresh lime juice
   • 1/4 teaspoonFine sea salt
   • 2 tablespoonsVodka (optional — improves scoopability)
   
3. 3

   Step 3: Fold base into each fruit purée

   Divide the Reàl base evenly into three bowls (about 1/3 of the base per fruit). Gently fold the mango base into the mango purée, the passion base into the passion purée and the guava base into the guava purée until homogeneous. Chill the combined mixtures in the refrigerator for 10–15 minutes so they’re very cold before freezing.
   
4. 4

   Step 4: Freeze using no‑churn method

   Pour each flavor into its own shallow, freezer‑safe container and cover. Freeze until edges begin to firm (about 45–60 minutes), then vigorously stir or mash with a fork to break crystals; repeat stirring every 45–60 minutes for 3–4 hours until the sorbets are set and scoopable. Alternatively, freeze overnight and pulse in a food processor for 20–30 seconds before serving to refine texture.
   
5. 5

   Step 5: Serve and garnish

   Let sorbets sit at room temperature 2–3 minutes for easier scooping, then serve two small scoops of each flavor per person. Garnish with toasted coconut flakes and a mint sprig; the trio can also be offered as palate cleansers between cocktails or plated alongside rum‑based drinks.

   For this step

   • 1/3 cupToasted coconut flakes (for garnish)
   • 6 sprigsFresh mint sprigs (for garnish)
   

1. If using whole fruit, blend peeled mangoes and guavas until smooth and strain passion fruit to remove most seeds; adjust texture by passing purées through a fine mesh if desired. Measure 2 cups mango, 1 cup passion fruit and 1 cup guava into separate containers and chill briefly while you prepare the base.
2. In a medium bowl, whisk together Reàl Infused Exotics, cooled simple syrup, lime juice, and sea salt until fully combined; stir in vodka if using. Taste for balance — add up to 1 tablespoon more syrup for sweetness or a splash more lime for brightness.
3. Divide the Reàl base evenly into three bowls (about 1/3 of the base per fruit). Gently fold the mango base into the mango purée, the passion base into the passion purée and the guava base into the guava purée until homogeneous. Chill the combined mixtures in the refrigerator for 10–15 minutes so they’re very cold before freezing.
4. Pour each flavor into its own shallow, freezer‑safe container and cover. Freeze until edges begin to firm (about 45–60 minutes), then vigorously stir or mash with a fork to break crystals; repeat stirring every 45–60 minutes for 3–4 hours until the sorbets are set and scoopable. Alternatively, freeze overnight and pulse in a food processor for 20–30 seconds before serving to refine texture.
5. Let sorbets sit at room temperature 2–3 minutes for easier scooping, then serve two small scoops of each flavor per person. Garnish with toasted coconut flakes and a mint sprig; the trio can also be offered as palate cleansers between cocktails or plated alongside rum‑based drinks.