Pineapple Mango Sorbet
A quick, healthy, and refreshing tropical sorbet made with fresh pineapple and mango. Naturally sweet, fiber-rich, and low in saturated fat, this dessert is perfect for summer or any time you want a guilt-free frozen treat.
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.
