What do you do with older, wrinkled mangoes and peaches that are on the brink of death?   Make sorbet, that's what.  We're lucky enough to have been given an electric ice cream maker when we got engaged, one that we don't use enough.  It's so easy to make fresh fruit sorbet that I've vowed to make a lot more this summer. You can customize flavours, control the sweetness and throw in any add-ins you fancy to them.

My mangoes were very ripe and therefore extremely sweet and juicy but my peaches were a bit on the tart side so the sugar-syrup/lime juice ratio was perfect.  I don't like sorbets too sweet but this one was delicious and it was velvety smooth as well because I passed it through a food mill after puréeing it to remove any mango fibres.  One more thing to wash up, but worth it.


Mango-Peach Sorbet

Recipe Type




Donna Hay

Prep time:

1 hour

Total time:

1 hour



A cooling treat that tastes just like a frozen mango lassi.


  • 1 cup (220 g) white sugar
  • 1/2 cup (125 ml) water
  • 500 g peaches, peeled and chopped
  • 500 g mangoes, peeled and chopped
  • 1/4 cup (60 ml) lime juice


  1. Place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and boil for 1 minute. Set aside to cool completely.
  2. Place the peach and mango in the bowl of a food processor and process until smooth.
  3. Place the purée in a bowl with the sugar syrup and lime juice and stir to combine.
  4. Pour mixture into an ice-cream maker and follow manufacturer's instructions until the sorbet is just firm.
  5. Spoon into a 1 litre capacity container and place in the freezer for 1 hour or until frozen.