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.
Sorbet is perfect for a hot day. It’s a creamy frozen fruit-based dessert. This recipe is like a blended popsicle.
You can use almost any fruit to make sorbet. The best ones to use are ones high in pectin and fiber, these are natural thickeners that help make a creamier texture to the sorbet. Stone and citrus fruits — peaches, oranges, grapefruits, apricots, and lemons- have the highest amount of pectin.
This recipe is really simple. You are going to put everything in a pot to create a fruit concoction, then you blend it and strain it. The long wait time would be just waiting for it to cool and freeze.
But the long wait is worth it when you finally taste it. It’s sweet and a tiny bit sour. It’s so refreshing and tasty. Check it out below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for Mango Pineapple Sorbet
- Pineapple and Mango. Or any tropical fruit or berry you like. Strawberry could be a good option or blueberry as well. It could be fresh or frozen, it doesn’t matter.
- Fruit Jam. Fruit jam has natural pectin which helps the texture of the sorbet. It is a thickener that prevents the forming of large ice crystals. So it creates a creamy frozen dessert without any cream.
- Sugar. This helps sweeten and also helps the texture of the sorbet.
- Salt. Just a pinch is needed to increase the flavor.
- Lime juice
What happens if I don’t have an ice cream maker?
Lots of people don’t. But since sorbet doesn’t have any dairy or eggs, it’s easier to find a work around and nobody would be the wiser.
The simplest way to make it would be to freeze the strained mixture into ice cubes and pop it into a blender. Depending on how powerful your blender is, you might need to add a little water to help it blend.
Then you can transfer it to a freezer-safe container to enjoy. This recipe still says semi-soft even in the freezer.
Want More?
Try Out Similar recipes below:
Mango Pineapple Sorbet
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.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.