Yesterday, the temperature soared to 32°C in Geneva, so I decided to cool off with this tropical yoghurt sorbet made with frozen mango and papaya. I live in the Canton of Geneva, just outside the city, and it was just as hot here as in the city center.

Today, the weather dropped sharply to 20°C, so I’m less inclined to crave frozen treats. However, with 8⁺ billion people on this planet, some are surely experiencing hot weather elsewhere and may enjoy this refreshing tropical yoghurt sorbet.

This cool treat is similar to my frozen fruit yoghurt recipe. It’s simple to make—no ice cream maker needed—just a quick blend in a food processor.

For a plant-based option, you can replace Greek yoghurt with coconut yoghurt, which adds an extra tropical flavour. If you’re concerned about saturated fat, note that coconut yoghurt has 93% less saturated fat than coconut cream. Specifically, coconut cream contains 30.8g of saturated fat per 100 grams, while coconut yoghurt has just 2.1g.

The recipe is below.

Tropical Yoghurt Sorbet

Serves 4-6

INGREDIENTS

• 200 gr (3/4 cup) full fat plain Greek or coconut yoghurt (I used unsweetened coconut for a tropical taste)
• 4 full cups (approx. 560 grams) of a mix of frozen pieces of ripe mango & papaya * see notes
• 2 tablespoons (tbsp) maple syrup or liquid honey
• Lime juice (about 2 tbsp) and zest
• 1 teaspoon (tsp) vanilla paste or extract
• Option: 1/4 tsp guar gum powder

* See notes below.

PROCEDURE

1. Combine ingredients: Place all ingredients into a food processor bowl.

2. Process & freeze: Process for a few minutes until smooth, stopping once or twice to scrape down the sides. Transfer and spread into a container that fits a lid. Freeze for several hours, stirring 2 or 3 times while freezing (for soft serve, freezing time is shorter).

3. Serve: If the mixture becomes too hard after longer freezing time, let the container sit on the countertop for 10-15 minutes before scooping (or longer if home temperature is cool).

*Notes

1. Fruit: Using frozen fruit is best for quicker freezing and optimal texture. Pre-frozen supermarket fruit or fresh, ripe fruit frozen at home both work well. I bought fresh mango and papaya, peeled and chopped the flesh and stored in zip bags in freezer. Great for smoothies and sorbets. Select mango & papaya that are ripe.
2. Yoghurt: Full-fat yoghurt provides a creamier texture. Greek yoghurt offers more protein and fewer sugars and carbs. Coconut yoghurt is a great non-dairy alternative.
3. Flavour and Texture: Vanilla and liquid honey or maple syrup add sweetness and help minimize ice crystal formation.
4. Guar Gum: This optional thickening agent can further reduce ice crystals for a smoother texture.

Enjoy!