Thursday, June 16, 2011

Mango Pineapple Sorbet

 This was so refreshing and delicious. My kids were not fans of the small pineapple chunks, so next time I may try pureeing the pineapple as well.


Mango Pineapple Sorbet
3-4 very ripe mangoes, peeled and diced. 
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple (or 1 small can crushed pineapple with juice)

In a food processor (or good blender), puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple. Yup. It’s that easy.
Pour the mixture into an ice cream maker* and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
*If you don’t have an ice cream maker, just place in an airtight container and put it in the freezer. Take it out and stir once an hour for 3 hours, or until it’s too hard to stir.

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