Vegan Mango Pineapple Sorbet
Make a refreshing, dairy-free sorbet using only frozen mango and pineapple, perfect for a simple summer treat.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 4 servings
- Category: Dessert
- Method: Blending/Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups frozen mango chunks
- 2 cups frozen pineapple chunks
- 2 tablespoons fresh lime juice
Instructions
- Place the frozen mango chunks, frozen pineapple chunks, and lime juice into a high-powered food processor or blender.
- Pulse the ingredients until they begin to break down. Stop the machine frequently to scrape down the sides.
- Continue processing, pushing the mixture toward the blades, until the mixture becomes smooth and creamy, resembling soft-serve ice cream. This may take several minutes.
- If the mixture is too thick to blend, add one teaspoon of water at a time until the blades move freely. Do not add too much liquid.
- Serve immediately for a soft texture, or transfer the sorbet to an airtight container and freeze for 1 to 2 hours for a firmer scoopable texture.
Notes
- For a sweeter sorbet, add 1 to 2 tablespoons of agave nectar or maple syrup before blending.
- If you use an ice cream maker, blend the ingredients until just combined, then churn according to the manufacturer’s directions.
- Store the sorbet in the freezer for up to two weeks. Let it sit at room temperature for 5 minutes before scooping if it is very hard.
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 25
- Sodium: 5
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Find it online: https://afripaket.com/vegan-mango-pineapple-sorbet/