Mango & Passion Fruit Gazpacho

Ingredients

• 12 ripe mangoes (peeled, diced)
• 24 passion fruits (pulp and seeds)
• 3200ml fresh orange juice
• 41 tbsp lime juice
• 52 tbsp caster sugar
• 6200ml coconut cream (chilled)
• 750g caster sugar (for sorbet base)
• 84 scoops premium coconut sorbet
• 9Fresh mint leaves, to garnish
• 10Edible flowers and micro mint, to finish

Instructions

1. 1Blend mango flesh with passion fruit pulp, orange juice, lime juice, and 2 tbsp caster sugar until completely smooth.
2. 2Pass through a fine-mesh sieve to remove any fibres. Taste and adjust sweetness. Chill thoroughly (at least 2 hours).
3. 3For coconut sorbet (if making fresh): combine coconut cream with 50g sugar, churn in an ice cream machine until set, freeze 1 hour.
4. 4Reserve a few passion fruit seeds and small mango brunoise for garnish.
5. 5Pour chilled gazpacho into elegant chilled glasses or shallow bowls.
6. 6Place a neat scoop of coconut sorbet in the centre of each serving.
7. 7Scatter reserved mango, passion fruit seeds, and fresh mint. Finish with edible flowers. Serve immediately.