The other night, Scott and I went to a Dave Matthews concert at an outdoor amphitheater. (We love Dave Matthews!) The venue, surrounded by towering palm trees and balmy breezes was an idyllic setting and Dave put on a great show, but it was HOT. Not a little. A lot. I only wish I’d had some of this Pineapple Mango Sorbet to temper the swelter.
I’ve lived here for 20+ years, so I’m accustomed to dressing for the tropics and I had consciously chosen a sundress designed for maximum wind flow and comfort. It didn’t matter, by the end of the the night we were both as slick as Olympians after a marathon. A shout out to Dave — next year, could you come in January when it’s 65? at night?
We’ve still got another two months of these oppressive temperatures, so my ice cream maker is about to go into over-drive and this sorbet is a delicious, sweet-tart alternative to making custards for a traditional ice cream.
It’s really just a matter of pureeing the fruit, straining it to remove the errant fibers from the mango and freezing it in your ice cream maker. No cooking involved.
The secret is a little bit of corn syrup. I know it’s taboo, but I’m not the food police and frankly, there’s a reason I used it. Corn syrup is more viscous and prevents the sorbet from tasting icy. It’s smoother and less granular. Isn’t that what you want in sorbet?
Fifteen to twenty minutes in your ice cream freezer and you’ll have a tangy, tingly frozen treat that will keep you coming back for more. Some notes: This can absolutely be eaten straight from the ice cream maker — it will be the consistency of soft serve, which is a delight. If you freeze it for two hours, it will firm up but still be scoop-able. If it freezes overnight, I recommend removing it from the freezer and letting it sit on the counter for 15-20 minutes to soften up a little before scooping. You should get your upper body workout at the gym, not over a container of sorbet.
Mango Pineapple Sorbet
- 3 ripe mangoes - about 2 cups of pulp
- 2 cups pineapple chunks
- 1/2 cup corn syrup
- 1/4 cup freshly squeezed lime juice
Scoop the mango and pineapple into a blender. Add the corn syrup and lime juice and blend until smooth, about 30 seconds. Pour the mixture through a strainer set over a bowl and use the back of a spoon to press the liquid through the strainer. Discard any solids. Cover the fruit puree with plastic wrap and refrigerate until very cold, several hours or overnight.
Follow the directions according to the ice cream maker's instructions and churn/freeze the sorbet until it's the consistency of soft serve -- about 15-20 minutes. Transfer to a container and freeze for two hours or until set.
Recipe NotesCan be served straight from the ice cream maker -- as a soft-serve.
If frozen overnight, let the sorbet sit on the counter for 15-20 minutes before scooping - to soften up a bit.