Chef Fabio Morisi's recipe

Mango & Passion Fruit Sorbet

Chef Fabio Morisi

Learn how to prepare an original sorbet at home with instructions from Fabio Morisi,’s in-house chef.

Mango & Passion Fruit Sorbet

 // TIME: 45 minutes

Recipe Mango & Passion Fruit Sorbet

7 oz. Water
5 oz. Dextrose

7 oz. Sugar
0.1 oz. Stabilizer

1 lb. Mango pulp
3.5 oz. Passion fruit pulp


In a steel pot mix cold water and dextrose, and heat to 100 ° F. Add the mango pulp and the passion fruit, sugar and stabilizer. Chill rapidly to a temperature of 39 ° F. Let the mixture set for six hours in the refrigerator. Run through the ice cream machine and keep in the refrigerator until serving. Careful: it is addictive.

Taking care of a table of 10 can be stressful. The server asks the chef for the dishes for the table. “Give me the plates for table number ten,” he says. One spaghetti carbonara, one four-cheese fettuccine, risotto ai funghi porcini, a rigatoni rossini, one walnut crespella, gorgonzola sirloin, scallops with lemon, veal marsala, Sicilian tuna, and a fillet of bass. “Luckily they were just ten diners”.

© | 2019