Pineapple Mango Sorbet Recipe (a dairy free dessert).

Mango Pineapple Sorbet

Course: Dessert
Cuisine: American
Keyword: mango, pineapple
Dietary Restrictions: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 3 hours
Servings: 6
Calories: 245kcal
This easy, vegan, gluten free, dairy free dessert made with whole tropical fruit is ready to savor after 20 minutes in the ice cream maker.
Print Recipe


  • 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.


Can 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.


Calories: 245kcal | Carbohydrates: 64g | Protein: 1g | Sodium: 20mg | Potassium: 384mg | Fiber: 3g | Sugar: 60g | Vitamin A: 985IU | Vitamin C: 50.8mg | Calcium: 43mg | Iron: 0.7mg