Mango pineapple sorbet is perfectly sweet, creamy, and made with only 5 ingredients with no ice cream maker required!
I’m about to blow your mind with a summer game-changer today.
Sorbet is actually the easiest, most GUILT-free thing ever to make at home. And it rivals regular ice cream.
This mango pineapple version? It’s been on repeat here the past few weeks and shows no sign of stopping.
Check out those SWIRLS! Would you believe we’re making this sorbet with only five ingredients with no fancy equipment and only a few minutes prep time??
This clearly calls for another bowl of sorbet.
This Mango Pineapple Sorbet features…
- Juicy fresh pineapple and mango
- A slight tangy flavor from the fresh lime juice
- A perfectly soft and creamy sorbet texture
- No ice cream maker required
Making the Mango Pineapple Sorbet
(scroll to the bottom of the post for the full recipe!)
Ingredients You Will Need
- Lime juice
- Rum (or triple sec, tequila, etc.)
How to Prep Fruit
Plan ahead, because this sorbet requires your pineapple and mango to be frozen beforehand.
Cut mango and pineapple into 1-in cubes, lay them out on a parchment paper-lined baking sheet, and freeze for 4 hours or until firm. You can also freeze them up to several weeks wrapped well in a freezer bag.
Note: you can definitely use bags of pre-frozen and cut pineapple and mango if you’re running short on time, but be aware the sweetness + freshness level might not be the same!
Tips for Perfect Mango Pineapple Sorbet
- Freeze fruit until completely firm – as mentioned above, you want your fruit completely frozen prior to blending!
- Add alcohol to sorbet – we have found that adding a scant 1 tablespoon of rum, tequila, or triple sec to this sorbet does wonders to the texture. The alcohol prevents the sorbet from freezing entirely which keeps it smooth and creamy. However, if you don’t want any alcohol in it, feel free to leave it out!
- Process sorbet in two batches – smaller batches are easier on your food processor and helps it break down the fruit much better, leading to a smoother sorbet.
- Freeze sorbet 2 hours for a firmer texture – if you like your sorbet soft serve-style, you can skip this step and enjoy it straight after blending!
The sky’s the limit for different fruits you can use in place of the pineapple and mango in this sorbet! A few of our favorites…
- Strawberry + Banana
- Mango + Banana + a splash of orange juice in place of the lime
- Raspberry + Pineapple
- Cherry + Strawberry
Make Ahead Options
- Freeze fruit overnight or up to a few weeks.
- Process sorbet and store in freezer up to 1 month. Allow to sit at room temperature 5 minutes to soften a bit before scooping and serving.
Holy cow, we love this sorbet. The best part is that there’s virtually ZERO guilt involved here! Less sugar, no dairy, no fat, just a good ‘ol scoop of refreshing summer heaven.
Plus you will DEFINITELY notice a difference flavor-wise if you use pineapple and mango that is at their peak ripeness! Insanely good.
Scoops of this goodness on repeat til the end of summer and probably beyond then if we’re being honest…and go!
More freezer desserts you might enjoy!
- Espresso Peanut Butter Brownie Ice Cream Sandwiches
- Caramel Swirl Banana Ice Cream
- Chocolate Dipped Coconut Peanut Butter Ice Cream Sandwiches
No Churn Mango Pineapple Sorbet
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 2 medium ripe mangos, pit and skin removed and diced into 1-inch cubes
- 3 cups fresh pineapple, cut into 1-in cubes
- 1/4 cup honey or agave nectar
- 1 tablespoon lime juice
- 1 tablespoon white rum, triple sec, or tequila
- Place mango and pineapple cubes on a medium parchment paper lined baking sheet. Freeze fruit cubes 4 hours until completely firm.
- Combine half of frozen fruit cubes, honey, lime juice, and alcohol in a food processor or high speed blender. Process or blend until completely smooth. Repeat blending step with remaining fruit, honey, lime juice, and alcohol.
- Serve sorbet immediately for a soft serve sorbet or transfer to a container and freeze 2 hours for a more firm texture. Enjoy!