Tropical Sorbet | Mango and Pineapple Sorbet

MangoPineappleSorbet

When it comes to frozen delights, Sorbet is a must, and I cannot skip this simple frozen fruit delight during summer. Today I am going to share a Tropical Sorbet, precisely Pineapple and Mango sorbet with a hint of lemon juice. And, I did not use any ice-cream machine or churner for this recipe. Aloha !!! Bring the tropical flavor to your home with this delightful five ingredient no churn sorbet.

So, what’s sorbet? It is a frozen diary-free dessert made with sweetened water and any flavoring, mostly fruit flavors. So basically it is fruit puree + sugar. So what’s granita? It is similar to sorbet, but the texture is crunchier than sorbet. Let me talk more about it when I post the granita recipe. So let’s just stick to sorbet recipe for now. :-)

MangoPineappleSorbet

I have mentioned in my Cheese Danish recipe that kiddo doesn’t prefer the lemon flavor in his desserts. But I wanted to change that as  I wanted him to relish the zillion citrus based desserts. I wanted to incorporate the lemon flavor little by little, and I started off with this dessert. I only added about two tsps of lemon juice, but I would recommend going up to 1 tbsp if your child prefers the lemon/lime flavor.  If your pineapple is not sweet and a bit tangy, then play carefully with the lemon juice. It’s always better to check the sweetness of the fruit before preparing any fruit based desserts.

MangoPineappleSorbet

In my case, both my mango and pineapple were super sweet, and with the 3 tbsps of heaped sugar, the lemon juice lifted the sweetness. Also, there is no set measurement for this recipe. I used one small mango and two rings of pineapple which came to this below proportion. But you can always adjust the fruit quantity as per your taste preference.

MangoPineappleSorbet

Without any further ado, here comes the recipe,

Ingredients:

  • Chopped Pineapple – 2 cups
  • Chopped Mango – 1.5 cups
  • Lemon Juice – 2 tsps
  • Sugar – 3 heaped tbsps
  • Water – if required 3 tbsps
  • Mint leaves and pomegranate arils to garnish

Prep-Work:

  • Peel and chop the fruits and set aside the required quantity.
  • Squeeze the lemon juice and set aside two tsps.

Steps:

  • In a blender, add the cut pineapple, mango, lemon juice and sugar.

  • Blend them into a smooth mix. If required, add a little water and puree the same.

  • Pour this into a freezer safe container, break the air pockets if any and freeze it at least for 4 to 5 hours or until it is firm.

Scoop it out and garnish it with berries or pomegranate arils and mint leaves serve it cold. Freeze the rest.

MangoPineappleSorbet

Notes:

  • Adjust the sugar according to the fruit sweetness.
  • Make sure the fruit puree is smooth without any chunks.
  • Adjust the fresh fruit and the quantity as per your preference.
  • After adding the fruit puree mix in a freezer safe container, you can cover it with a cling wrap or aluminum foil to avoid freezer burns.

MangoPineappleSorbet

Sending this to BM#78. Check out other bloggers doing this marathon and also sending this to Srivalli’s Kid’s Delight event, themed on themed on Frozen Food.

Tropical Sorbet | Mango and Pineapple Sorbet
Serves 5
A delightful Tropical no churn diary free sorbet prepared with mango, pineapple, sugar and lemon juice.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. Chopped Pineapple - 2 cups
  2. Chopped Mango - 1.5 cups
  3. Lemon Juice - 2 tsps
  4. Sugar - 3 heaped tbsps
  5. Water - if required 3 tbsps
  6. Mint leaves and pomegranate arils to garnish
Prep-Work
  1. Peel and chop the fruits and set aside the required quantity.
  2. Squeeze the lemon juice and set aside two tsps.
Steps
  1. In a blender, add the cut pineapple, mango, lemon juice and sugar.
  2. Blend them into a smooth mix. If required, add a little water and puree the same.
  3. Pour this into a freezer safe container, break the air pockets if any and freeze it at least for 4 to 5 hours or until it is firm.
  4. Scoop it out and garnish it with berries or pomegranate arils and mint leaves serve it cold. Freeze the rest.
Notes
  1. Adjust the sugar according to the fruit sweetness.
  2. Make sure the fruit puree is smooth without any chunks.
  3. Adjust the fresh fruit and the quantity as per your preference.
  4. After adding the fruit puree mix in a freezer safe container, you can cover it with a cling wrap or aluminum foil to avoid freezer burns.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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