Mango Pineapple Sorbet
User Reviews
3.7
6 reviews
Good
Mango Pineapple Sorbet
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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.
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Ingredients
- 3 Mango ripe, - about 2 cups of pulp
- 2 cups pineapple chunks
- ½ cup corn syrup
- ¼ cup lime juice freshly squeezed
Instructions
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
64g
(21%)
Protein
1g
(2%)
Sodium
20mg
(1%)
Potassium
384mg
(8%)
Fiber
3g
(12%)
Sugar
60g
(120%)
Vitamin A
985IU
(20%)
Vitamin C
50.8mg
(56%)
Calcium
43mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 64g | 21% |
| Protein | 1g | 2% |
| Sodium | 20mg | 1% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 50.8mg | 56% |
| Calcium | 43mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
6 reviews
Good
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