Viral $300 Stuffed Fruit Sorbet
Luxurious tropical sorbet made by hollowing out whole mangoes and pineapples, then filling them with creamy homemade fruit sorbet for an Instagram-worthy dessert.
Equipment
Ingredients
Fruits
mango (ripe, frozen)
2 piece
pineapple (ripe, frozen)
1 piece
Sorbet Base
sugar
100 g
water
200 ml
lemon (juiced)
1 piece
Garnish & Toppings
mint (fresh)
4 piece
strawberry (fresh)
4 piece
Instructions
Prepare the fruit shells
Cut the mangoes and pineapple in half lengthwise and carefully scoop out the flesh, leaving a 1cm border to create natural bowls.
Freeze the fruit
Cut the scooped fruit into chunks and freeze for 2 hours until completely solid.
Make simple syrup
Combine sugar and water in a saucepan and heat until the sugar dissolves completely, then cool to room temperature.
Blend the sorbet base
Blend the frozen fruit chunks with the cooled simple syrup and lemon juice until smooth and creamy.
Stuff and freeze the shells
Spoon the sorbet mixture back into the fruit shells, creating a slight dome on top. Freeze for an additional 30 minutes until firm.
Serve
Garnish with fresh mint leaves and strawberries if desired. Serve immediately while the sorbet is perfectly frozen.
Original recipe
Storage
Best consumed within 1 week. Store in freezer in airtight container to prevent freezer burn.
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