Lychee and Mango Sorbet with Mango Tango Yogurt Cream and Passionfruit Curd

Lychee and Mango Sorbet

1. Blend about six cups of ice (Using food processor or blender).
2. Add small pieces of either lychee or mango.
3. Add 5-6 tbsp of caster sugar (or add sugar to taste).
4. Add 2 tbsp of lemon juice.
5. Serve in cocktail glasses after processing.
6. If using an electric beater mixer:
7. Dissolve 1 or 1-1/2 cups of caster sugar and 2-4 glasses of water in a saucepan( Set aside and cool).
8. Add blended fruit and lemon juice mix in to the cooled mixture.
9. Pour in shallow container and freeze until edges are frozen.
10. Remove from freezer and beat with electric beater.
11. Repeat 2-3 times.
12. Serve in 4-6 glass dishes when consistency is right.
13. If using an ice cream machine follow the manufacturer’s instructions and adapt the recipe.
14. MANGO TANGO YOGHURT CREAM
15. Whip cream, vanilla essence and caster sugar till thickened.
16. Fold in mascarpone cheese.
17. Fold in mango yogurt with mango coulis.
18. Refrigerate the Mango Tango Cream in 4-6 separate glass dishes.
19. Covered with glad wrap till served.
20. PASSION FRUIT CURD
21. Whisk eggs, yolk and sugar in the top of a double saucepan or heat proof bowl until well combined.
22. Add butter slowly stirring and passion fruit pulp.
23. Cover and cool at room temperature then refrigerate.