This tropical fruit is often underused—try it in a sorbet for something a little different.

Mangosteen sorbet Recipe


¾ cup caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
250ml water
2kg mangosteen (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
½ teaspoon fresh lime juice (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)


Stir sugar and water over a low heat until syrupy. Bring to the boil and allow to simmer for 3 minutes. Set aside to cool.

Use a knife to cut open the mangosteens, and scoop out the white flesh. Use your hands to squeeze the flesh into a bowl to remove the seed.

Use a stick blender to puree the mangosteen—you want to end up with 2½ cups (or 625ml) of puree, so top up the fruit with a little cold water if you need to.

Mix the puree with the sugar syrup and lime juice, then place in the freezer for 3 hours. When 3 hours have passed, use a fork to crush any ice forming in the sorbet, then return to the freezer. Repeat this process, crushing the ice every 1.5-2 hours, 2 or 3 more times until sorbet is smooth.