Mango, Passion Fruit and Peach Yogurt Sorbet with Almond Biscotti

Summer
Desserts & Baking

55 mins
Serves 6
Beginner
V

This Mango, Passion Fruit, and Peach Yogurt Sorbet is a creamy, tropical treat with a burst of fruity flavors. Paired with crunchy almond biscotti, it offers a refreshing and elegant dessert that's perfect for any occasion.

Ingredients

For the sorbet:

2 small ripe mangoes, peeled and chopped
50g (1oz) icing sugar
Juice and zest of 1 lime
5 passion fruit, pulp and juice extracted
250g (9oz) Yeo Valley Organic Peach and Apricot Yogurt

For the biscotti:

225g (8oz) plain flour
2 tsp baking powder
100g (3oz) caster sugar
2 eggs
80g (3oz) roughly chopped blanched almonds
1 tsp ground cinnamon
50g (1oz) Yeo Valley Organic unsalted butter, melted
80g (3oz) dried apricots, chopped

Method

For the sorbet:

Place the mango and sugar in a food processor and process to form a smooth puree. Add the lime juice, zest and yogurt and blend until smooth.
Stir in the passion fruit pulp and juice. Pour into an ice cream maker and churn until thick, then freeze in a container. It will keep for a few months.
To serve, remove the sorbet from the freezer and place in the fridge for 20 mins to soften.
Spoon the yogurt sorbet into glasses and drizzle over a little extra passion fruit, if you like. Serve with biscotti.

For the biscotti:

Preheat the oven 180°C/350 ̊F/Gas Mark 4.
Mix the flour, baking powder, sugar and cinnamon in a large bowl.
Mix together the melted butter and eggs.
Add to the dry ingredients and form a dough. Stir in the nuts and fruit and mix well.
Form the dough into a sausage shape and flatten out the top to a depth of 7.5cm.
Bake on a baking sheet for 25 mins until golden. Leave to cool for 5 mins, then slice into 2cm slices.
Place back into the oven for 10 mins, then turn and bake for a further 10 mins until crisp.

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