On hot summer days, sorbet can be a great alternative to ice cream. If you’ve never made homemade sorbet before, you’ll be happy to know that this recipe is super simple! It’s just a handful of fresh ingredients that you pop in a blender and freeze in an ice cream maker. Sweet, ripe mangoes, juicy pineapple, and fresh lime create a bright, tropical dessert that’s perfect for hot summer days. It’s a light, refreshing dessert that I bet you’ll find yourself making all summer long!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Mangoes – You want to make sure you use mangoes that are ripe, or even a little over-ripe, because they’ll be extra soft and sweet. Perfect for dessert! Under-ripe mangoes will be a bit tart and you won’t get as good of a puree.
- Granulated sugar
- Fresh lime juice – Fresh! Not from a bottle.
- Fresh pineapple – One of those little cups of precut pineapple from the grocery store works great. Do not use canned pineapple.
How to Make Fresh Mango Sorbet with Pineapple
- This sorbet is easy peasy! You’ll blend up some fresh mango, sugar, lime juice, and pineapple in the blender.
- That gets transferred to an ice cream maker to freeze, and then gets transferred to a freezer safe container to harden up before freezing.
Storing and Other Tips
- Store finished sorbet in an airtight, freezer-safe container and enjoy within 2 months for best results.
- For long term storage, you can place a layer of plastic wrap on the top of the sorbet before freezing to prevent ice crystals.
Frequently Asked Questions
In a pinch, this could work. Using fresh fruit gives you much more control over how ripe and sweet your fruit is, which really matters here for both flavor and texture. I’d recommend using a good quality brand if you try frozen fruit. Just know that it might be kind of a gamble!
Absolutely! This sorbet should be good for a couple of months in the freezer, so feel free to plan ahead.
Nope. See the instructions in the notes on the recipe card below for freezing without an ice cream maker!
Fresh Mango Sorbet with Pineapple
Equipment
Ingredients
- 3-4 mangoes peeled and diced.
- ⅔ cup sugar
- 3 tablespoons fresh lime juice
- 1 cup finely chopped fresh pineapple
Instructions
- In a food processor (or good blender), puree themangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple. Yup. It’s that easy.
- Pour the mixture into an ice cream maker and freeze. Let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
Notes
- You want to make sure you use mangoes that are ripe, or even a little over-ripe, because they’ll be extra soft and sweet. Perfect for dessert! Under-ripe mangoes will be a bit tart and you won’t get as good of a puree.
- If you don’t have an ice cream maker, just place in an airtight container and put it in the freezer. Take it out and stir once an hour for 3 hours, or until it’s too hard to stir.
Questions & Reviews
yum yum yum! i’ve got my freezer bowl freezin’ away, can’t wait to try this tommorrow. i’ve been wanting to to a sorbet all week. . .
oh, this sounds amazing. I think I will have to make this. Yum!!!!
Meagan, I know exactly what you’re talking about! I’ve done it that way too, works great.
We love mangoes, too. Costco usually has good ones.
After we slice them in half (removing the core, of course) we slice them horizontally and vertically while the fruit is still attached to the skin. Then, we flip the skin inside out. All the little squares of mango pop up and you can just eat it right off peel. I hope that made sense! My husband lived in Australia (with all the Polynesians) and that is how they ate them.
I LOVE mangoes, and can’t wait to try this! I think I’ll make it for dessert on Father’s Day.
Heidi, I don’t know where you live, but around here I find the best mangoes at Sam’s Club of all places! Plus they come in a box of 6 for only 5 bucks. Can’t beat that. They’re always so sweet and yummy too.
And thanks for the dairy condolences girls! lol.
I also had to do the dairy free thing with my twins for 10 months and I fell in love with sorbet! We love mangos in this house so I can’t wait to try it. The only hard part is finding a decent mango around here!
Sara, I feel for you. Pono couldn’t (and still can’t) handle the dairy! I had to cut ALL dairy out of my 100% if I wanted to breastfeed him, which I did solely for almost 7 months! It was TOTALLY worth it. However, since introducing the dairy back into my diet, I think I have become slightly lactose intolerant! Boo! Anyways, I just remember thinking, “No ice cream? In the summer?!?! Ahh!!!”
YAYAYAY I am so excited to try this. I am pretty bad at making these things but I think I even have an ice cream maker kicking around somewhere. I will be brave!~
This is the best sorbet, hands down, I’ve ever had. The flavor is incredible and after it melts just a little it’s perfect. So a grand thank you to Mr. William Sonoma, and to the one who brought it to the masses of this blog, meu amor.