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3.7 from 9 votes

Mango Pineapple Sorbet

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.

Prep Time
10 mins
Total Time
3 hrs
Servings: 6
Calories: 245 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 mangoes ripe,- about 2 cups of pulp
  • 2 cups pineapple chunks
  • ½ cup corn syrup
  • ¼ cup lime juice freshly squeezed

Instructions

    Cup of Yum
  1. 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.
  2. 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

Calories 245kcal (12%) Carbohydrates 64g (21%) Protein 1g (2%) Sodium 20mg (1%) Potassium 384mg (11%) 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

% 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.