Prep 10 min·Freeze 3 hrs·Serves 4·Easy
Four ingredients, one blender, no ice cream machine required. The dragon fruit does all the work — a red-flesh variety gives you a vivid, deep pink sorbet that looks like it came out of a patisserie. Blend everything together, pour it into a container, and freeze. That's really all there is to it.
The mango is optional but worthwhile. Freeze the diced mango beforehand and the texture comes out silkier — it blends together with the dragon fruit rather than fighting it.
Ingredients
- 1 medium red dragon fruit — peeled and roughly chopped. Red-flesh varieties give the best colour.
- 1.5 tbsp honey — or substitute golden syrup or corn syrup if preferred.
- ½ cup water
- 2 tbsp lemon juice or lime juice
For the mango version: Dice a ripe mango and freeze it flat on a tray the night before. Blend the frozen mango in along with the dragon fruit. The frozen mango gives a creamier texture and keeps the sorbet from going too icy.
Method
- Peel and chop the dragon fruit into rough chunks.
- Add the dragon fruit, honey, water, and lemon juice to a food processor or high-speed blender.
- Blend until completely smooth — about 30–45 seconds.
- Pour into an ice cream container or freezer-safe dish. Smooth the top.
- Freeze for at least 3 hours, or overnight.
- If the sorbet is very hard when you take it out, leave it at room temperature for 10–15 minutes before scooping. It softens quickly.
Storage: Keeps well in the freezer for up to 2 months. Cover the surface with a piece of baking paper pressed directly onto the sorbet to reduce ice crystals forming.
Which variety to use
Any red-flesh dragon fruit works. The colour and Brix level of the variety you use will directly affect the final result — higher Brix means sweeter sorbet, and you can reduce or skip the honey accordingly.
If you try this with a different variety and want to share how it turned out, drop a message through the contact page.
