200 g mango flesh, pureed, until smooth
3 tbsp pure icing sugar or gluten-free icing sugar
520 g (2 cups) low-fat Greek-style yoghurt
1 tsp vanilla extract
4 passionfruit, pulp removed
Extra passionfruit, to serve (optional)
- Put mango puree, icing sugar, yoghurt and vanilla extract in a medium bowl. Whisk well to combine. Stir in passionfruit pulp.
- Pour mixture into a small freezer-proof container. Cover and freeze for 6 hours or until set.
- Remove from freezer and set aside at room temperature for 30-45 minutes or until softens enough to break up and mix until smooth. Return to the freezer and freeze for 4 hours, or until frozen.
- Remove sherbet from freezer 20 minutes before serving to soften slightly. Scoop into serving bowls and drizzle with extra passionfruit, if using. Serve.