Mango Pineapple Sorbet
This Mango Pineapple Sorbet is a sweet and refreshing summer dessert with no dairy or eggs. It's an easy and simple recipe with only a handful of ingredients needed.
Equipment
- Ice Cream Machine
Materials
- 16 oz (1 lb or about 2 cups) fresh/frozen pineapple
- 16 oz (1 lb or about 2 cups) fresh/frozen mango
- 13 oz (1 cup plus 2 tbsp) mango-peach reserves (or any tropical fruit reserves)
- 3/4 cup sugar
- pinch of salt
- 1-2 tsp lime juice
Instructions
- Many ice cream machines require you to freeze the canister for at least 24 hours.
- In a pot, add all the fruit, jam, sugar, and salt. Simmer for 10-15 minutes until fruit is softer.
- In a blender, pour everything in a pot and blend until smooth.
- Strain the mixture until you get 3 cups of juice. Save the rest for another use.
- Chill in the fridge until very cold. At least 4 hours.
- Set the ice cream machine to churn, then pour in the liquid. Churn to manufacturers instruction.
- Serve immediately for a soft serve, or freeze for 8 hours for a more firmer sorbet.