Avocado, mango & yuzu sorbet

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Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 120 g white sugar
  • 50 g glucose syrup
  • 1 avocado
  • 1 mango
  • 1 thumb of ginger, peeled and thinly sliced against the grain
  • 40 ml (2 Tbsp + 2 tsp) salted yuzu juice


Place the sugar and glucose into a pot with 180 ml water and slowly bring to the boil, stirring to dissolve the sugar. Boil for 1 minute then leave it to cool down completely.

Cut the avocado in half and remove the stone, then scoop out the flesh and place in a bar blender. Peel the mango, cut the flesh away from the stone and place it in the blender. Add the ginger to the blender along with the yuzu juice. Pour in the sugar syrup and blend it all together really well. Pass through a sieve into a clean bowl then churn in an ice-cream maker and freeze.