Pineapple Mango Sorbet Recipe

This Pineapple Mango Sorbet recipe is a refreshing tropical treat that’s easy to make!

Summertime is all about warm sunshine and cool treats. In the absence of traveling to the tropics, it’s easy to transport ourselves instead via food and drink.

Jump to:

• 🌟 Why you’ll love this pineapple mango sorbet
• 🥭 Ingredient notes
• ✅ Step-by-step instructions
• 🍨 Kitchen tools and equipment
• 🍍 Serving ideas
• 🍦 More ice cream recipes
• Pineapple Mango Sorbet

🌟 Why you’ll love this pineapple mango sorbet

This pineapple mango sorbet recipe instantly conjures up the feeling of being on a warm, tropical island. Salty sea breezes, crisp ocean air, silky sand under your feet. Ahhh…

Sorbet is ice cream’s sexier, healthier cousin. I love it not only because it’s dairy-free, but because sorbet tastes so FRESH.

This mango sorbet recipe uses fresh pineapple, mango, and lime. So you know what is in every scoop of yummy goodness.

🥭 Ingredient notes

You only need four ingredients to make this sorbet:

• chopped pineapple
• chopped mango
• granulated sugar
• lime juice

✅ Step-by-step instructions

Making this summer sorbet is super easy!

1. Simply blend all of the ingredients together in a high powered blender.

2. Pour blended ingredients into your prepared (pre-frozen) ice cream maker.

3. Churn according to manufacturer directions. Most of the sorbet I make is done in about 10 to 15 minutes. You’ll know it’s done when the liquid ingredients have thickened up, sort of like to the consistency of a thick smoothie.

4. Pour the sorbet mixture into a loaf pan or an ice cream container. Freeze for at least an hour.

🍨 Kitchen tools and equipment

The first thing you need is an ice cream maker. I have used this Cuisinart ice cream maker for over 10 years, and it’s still going strong!

🍍 Serving ideas

There are so many fun ways to serve this pineapple mango sorbet!

I like to cut the pineapple pieces out that I will use in the sorbet. Then I hollow out the inside of one half of the pineapple and freeze it until I am ready to use it. Once the sorbet is nearly frozen, I scoop it into the hollowed-out pineapple half. I freeze it until it’s completely frozen and serve it in the pineapple half.

It’s such a fun and festive way to enjoy this delicious tropical treat!

🍦 More ice cream recipes

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