This Pineapple Mango Sorbet is a vibrant, tropical delight that’s both refreshing and naturally sweet.
Packed with fiber-rich fruit and low in saturated fat, it’s a guilt-free treat for any time of day.
Quick to prepare and easy to churn, it’s perfect for satisfying your sweet tooth while keeping meals light, healthy, and naturally plant-based.
Pineapple Mango Sorbet
Equipment
- 1 blender
- 1 ice cream maker
- 1 airtight container
Ingredients
- 2 cups fresh pineapple cubed
- 2 cups fresh mango cubed
- 1 cup granulated sugar
- 2 tablespoons fresh lime juice
Instructions
- Prepare the Fruit: Begin by washing, peeling, and cubing your fresh pineapple and mango. Make sure to remove the core from the pineapple and the pit from the mango. Cut the fruit into even-sized cubes, about 1–1.5 inches, to ensure they blend smoothly. Using ripe, juicy fruits will make your sorbet naturally sweet and flavorful, reducing the need for excess sugar.
- Blend the Ingredients: Add the cubed pineapple and mango into a high-speed blender. Then pour in the granulated sugar and fresh lime juice. The lime juice enhances the natural sweetness and adds a bright, tangy flavor. Blend on high for 2–3 minutes until the mixture becomes completely smooth and creamy. The texture should resemble a thick smoothie with no fruit chunks remaining.
- Taste and Adjust Sweetness: Before moving to the next step, taste the blended mixture. Depending on the ripeness of your fruit, you may want to adjust the sweetness by adding a little more sugar or a splash of lime juice to balance the flavors. Remember, the sorbet will taste slightly less sweet once frozen, so aim for a flavor that’s just a touch sweeter than you’d eat fresh.
- Chill the Mixture (Optional Step for Best Texture): For optimal results, you can refrigerate the blended fruit mixture for 15–30 minutes before churning. This pre-chill step helps the sorbet freeze faster and achieve a smoother texture, reducing the chance of ice crystals forming during freezing.
- Churn in the Ice Cream Maker: Pour the chilled mixture into your ice cream maker. Turn on the machine and churn according to the manufacturer’s instructions. Most sorbets take about 10–15 minutes to reach a thick, creamy consistency. The mixture should look like a thick smoothie and have a velvety texture. Churning incorporates air, giving the sorbet a light, scoopable consistency.
- Transfer to Freezer-Safe Container: Once churning is complete, use a spatula to transfer the sorbet into an airtight freezer-safe container. Smooth the top with the spatula to create an even surface. This helps the sorbet freeze uniformly and makes scooping easier later.
- Freeze Until Firm: Place the container in the freezer and allow the sorbet to firm up for at least 4–6 hours. For best results, leave it overnight. The sorbet will transform from a soft, churned texture to a fully frozen, scoopable dessert.
- Serve and Soften Slightly: Before serving, remove the sorbet from the freezer and let it sit at room temperature for 5–10 minutes. This allows it to soften slightly, making it easier to scoop. Use an ice cream scoop or a spoon dipped in warm water for perfect, rounded scoops.
- Enjoy Your Tropical Treat: Serve the sorbet in bowls or dessert glasses. You can garnish with fresh mint, lime zest, or extra diced mango and pineapple for an elegant presentation. This vibrant tropical sorbet is perfect as a refreshing summer dessert, a snack, or even a light palate cleanser between meals.
- Clean and Store Equipment: After serving, remember to clean your blender and ice cream maker thoroughly according to the manufacturer’s instructions. Store any leftover sorbet in the airtight container in the freezer for up to 2 weeks, enjoying a healthy, sweet treat anytime.
Notes
- Use ripe, juicy pineapple and mango for maximum natural sweetness. Unripe fruit can result in a tart or less flavorful sorbet.
- Adjust the sugar depending on fruit sweetness; some mangos are naturally sweeter and may require less sugar.
- Chilling the blended mixture before churning can help achieve a smoother, creamier texture.
- Allow the sorbet to soften slightly at room temperature before serving to make scooping easier.
- Store in an airtight container to maintain freshness and prevent freezer burn.
Chef’s Secrets For Perfect Sorbet
The key to a perfectly smooth sorbet lies in the balance of fruit, sugar, and acidity.
Freshly juiced lime adds brightness that enhances the tropical flavors, while the sugar helps control ice crystallization during freezing.
Using an ice cream maker ensures a light, airy texture, but if you don’t have one, you can stir the mixture every 30–40 minutes as it freezes to achieve a similar consistency.
Ripe fruit is essential; overly firm mango or pineapple can make the sorbet icy rather than creamy.
Small adjustments to sugar and lime allow you to tailor the sweetness and tang to your personal taste.
Serving Suggestions To Impress Guests
This vibrant sorbet is perfect on its own as a refreshing summer dessert.
For a more elegant presentation, serve scoops in chilled bowls or glasses and garnish with fresh mint leaves, a thin lime wheel, or extra diced pineapple and mango.
It pairs wonderfully with light coconut wafers, crushed graham crackers, or a drizzle of passion fruit syrup.
For adults, a splash of rum or a tropical liqueur can elevate the sorbet into a sophisticated frozen cocktail.
Storage Tips For Long-Lasting Sorbet
To maintain the sorbet’s smooth texture, always store it in an airtight container in the freezer.
Avoid leaving it uncovered to prevent ice crystals from forming.
Sorbet can be kept for up to 2 weeks without losing flavor, though fresh fruit flavors are most vibrant within the first week.
When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly for easy scooping.
You can also portion the sorbet into smaller containers before freezing for individual servings.
Frequently Asked Questions
1. Can I use frozen fruit instead of fresh?
Yes, you can use frozen mango and pineapple, but thaw them slightly first and drain excess liquid to prevent a watery sorbet. The flavor may be slightly less bright than with fresh fruit.
2. Do I have to use an ice cream maker?
An ice cream maker is ideal for a smooth, creamy texture, but if you don’t have one, you can freeze the mixture in a shallow container and stir every 30–40 minutes until firm to mimic churning.
3. Can I make this sorbet sugar-free?
Yes, you can replace granulated sugar with natural sweeteners like honey, maple syrup, or a sugar substitute. Keep in mind that sweetness levels may vary, so taste and adjust accordingly.
4. How long can I store this sorbet in the freezer?
When stored in an airtight container, the sorbet will stay fresh for up to 2 weeks. For optimal flavor and texture, it’s best enjoyed within the first week.
5. Can I add other flavors or mix-ins?
Absolutely! You can add a splash of coconut milk for creaminess, a pinch of ginger or cardamom for spice, or swirl in passion fruit or berry purée for extra dimension. Just add these before churning for even distribution.
