Pineapple Mango Sorbet is just the thing for a hot, sweltering summer day and this sorbet recipe takes advantage of the best summer fruit of the season. Sweet, tart and frosty, this dairy free dessert is easy to make in your ice cream maker.
The other night, Scott and I went to a Dave Matthews Band 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?
Now about that mango sorbet…
Pineapple Mango Sorbet – A Dairy Free Dessert
If you’re also dealing with oppressive temperatures, put your ice cream maker into over-drive, starting with a cool, refreshing pineapple mango sorbet. This sorbet recipe is way easier than making a custard for a traditional ice cream and because it’s a sorbet rather than ice cream or sherbet, it’s obviously dairy free (and vegan). The fruity, icy results are eye-poppingly good.
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 To This Mango Sorbet Recipe
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 mango sorbet that will keep you coming back for more.
Serving Notes For Pineapple Mango Sorbet:
- 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.
More Icy Desserts and Sorbet Recipes:
Ice Creams You Might Like:
- Cherry Nougat Crunch Ice Cream
- Stout Caramel Pretzel Ice Cream
- Peanut Butter Banana Ice Cream
- Coconut Mango Ice Cream
- Honeyed Peach Ice Cream
Check out this affiliate link for tools you might want for this recipe:
Mango Pineapple Sorbet
- 3 mangoes ripe,- about 2 cups of pulp
- 2 cups pineapple chunks
- 1/2 cup corn syrup
- 1/4 cup lime juice freshly squeezed
- 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.
If frozen overnight, let the sorbet sit on the counter for 15-20 minutes before scooping - to soften up a bit.
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