Creamy Pineapple Mango Sorbet

This tropical pineapple mango sorbet is the perfect refreshing treat for hot summer days. With just four simple ingredients, you can create a creamy, dreamy dessert that tastes like a vacation in a bowl.

I first made this sorbet for a backyard barbecue last summer, and it disappeared faster than anything else on the dessert table. The vibrant colors and tropical flavors transport you straight to paradise with every spoonful.

Ingredients

• Fresh pineapple chunks: The natural enzymes add incredible flavor and sweetness. Choose a ripe pineapple that smells fragrant at the base and has a slight give when pressed.
• Ripe mango: Provides velvety texture and tropical sweetness. Look for mangoes that yield slightly to gentle pressure and have a fruity aroma near the stem.
• Granulated sugar: Balances the natural acidity of the fruits and helps create the perfect sorbet texture. The sugar prevents large ice crystals from forming.
• Fresh lime juice: Brightens all the flavors and prevents oxidation. Always use freshly squeezed for the most vibrant flavor.

Step-by-Step Instructions

Blend the fruits:

Combine pineapple chunks, mango pieces, sugar, and lime juice in a high powered blender. Process on high speed for a full 2 to 3 minutes until completely smooth. Take your time here to ensure no fruit chunks remain for the creamiest texture.

Churn the mixture:

Pour the blended fruit mixture into your ice cream maker and churn according to your specific machine's instructions. This typically takes about 20 to 25 minutes. The mixture should thicken to a soft serve consistency.

Freeze until firm:

Transfer the churned sorbet to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal the container. Freeze for 4 to 6 hours or until firm enough to scoop.

Serve properly:

Remove the sorbet from the freezer about 5 minutes before serving to allow it to soften slightly. This makes it easier to scoop and enhances the flavor experience.

Pin it

The secret to this sorbet's incredible texture is using perfectly ripe fruit. I once made it with underripe mango and the difference was remarkable. Now I always make sure to use fruit that's at its peak sweetness, sometimes even letting it ripen an extra day on the counter.

Storage Tips

This sorbet stays fresh in an airtight container in the freezer for up to two weeks. For the best texture, place a piece of parchment paper directly on the surface of the sorbet before sealing the container. This prevents ice crystals from forming. If the sorbet becomes too hard after extended freezing, simply let it sit at room temperature for 5 to 10 minutes before scooping.

Easy Variations

While the classic pineapple mango combination is perfect, this recipe welcomes creative adjustments. Try adding a handful of fresh berries for color contrast, or fold in some toasted coconut flakes after churning for tropical texture. For an adult version, consider adding a tablespoon of rum or tequila to the mixture before churning. The alcohol will keep the sorbet slightly softer while adding complementary flavor notes.

Serving Suggestions

Serve this vibrant sorbet in chilled bowls for the most impressive presentation. It pairs beautifully with shortbread cookies or tropical fruit salad on the side. For a special occasion, try scooping the sorbet into hollowed pineapple halves for a stunning tropical presentation. A light sprinkle of lime zest or toasted coconut on top adds a professional finishing touch that will impress your guests.

Pin it

Allow the sorbet to churn until it reaches soft serve consistency but avoid over churning which can cause it to melt.

Frequently Asked Questions

→ Can I make this sorbet without an ice cream maker?

Yes! Pour the blended mixture into a shallow container and freeze. Every 30 minutes for about 3 hours, take it out and stir vigorously or blend it again to break up ice crystals. The texture won't be quite as smooth as using an ice cream maker, but still delicious.

→ How can I tell if my pineapple and mango are ripe enough?

A ripe pineapple should have a sweet aroma at the base, give slightly when squeezed, and have a golden color developing from the bottom. A ripe mango should yield slightly to gentle pressure, have a sweet aroma near the stem end, and may have a reddish blush depending on the variety.

→ Can I use frozen fruit instead of fresh?

Yes, frozen fruit works well for this sorbet. Thaw the fruit just enough so your blender can process it easily. You might need to adjust the sugar slightly as frozen fruit is sometimes less sweet than fresh ripe fruit.

→ Is there a substitute for the sugar?

You can substitute honey or agave syrup for a more natural sweetener. Start with about 3/4 cup and adjust to taste. Keep in mind that different sweeteners may affect freezing properties and texture.

→ Why is my sorbet too hard when frozen?

Homemade sorbets can freeze quite firmly due to their high water content. Let it sit at room temperature for 5-10 minutes before serving to soften to a scoopable consistency. Adding a tablespoon of vodka or rum (optional) to the mixture can also help prevent it from freezing too hard.

→ Can I add other flavors to this sorbet?

Absolutely! Try adding a handful of fresh mint leaves, a touch of ginger, or even a splash of coconut milk for different flavor variations. Just blend them in with the other ingredients.