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No Churn Mango Pineapple Sorbet
Mango pineapple sorbet is perfectly sweet, creamy, and made with only 5 ingredients with no ice cream maker required!
Servings 4 servings
- 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!
Store sorbet sealed in freezer up to 1 month.
Serving: 2scoops sorbet | Calories: 236kcal | Carbohydrates: 59.2g | Protein: 2.1g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 4mg | Potassium: 432mg | Fiber: 4.5g | Sugar: 52.6g | Calcium: 36mg | Iron: 1mg