Print

Vegan Mango Pineapple Sorbet

A bright orange scoop of Vegan Mango Pineapple Sorbet, topped with visible sugar crystals, served on a small white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a simple, refreshing vegan sorbet using ripe mango and sweet pineapple. This recipe requires minimal ingredients and can be made with or without an ice cream maker.

Ingredients

Scale
  • 3 cups frozen mango chunks
  • 2 cups frozen pineapple chunks
  • 1/4 cup water or fresh lime juice (adjust for desired consistency)
  • 1 tablespoon agave nectar or maple syrup (optional, for extra sweetness)

Instructions

  1. Place the frozen mango chunks and frozen pineapple chunks into a high-powered food processor or blender.
  2. Add the water or lime juice and the optional sweetener.
  3. Process the mixture, stopping frequently to scrape down the sides. Continue processing until the mixture is smooth and resembles soft-serve ice cream. If the mixture is too thick, add liquid one tablespoon at a time until it blends smoothly.
  4. If you are using an ice cream maker, transfer the mixture to the machine and churn according to the manufacturer’s directions until firm.
  5. If you are not using an ice cream maker, transfer the soft sorbet to a freezer-safe container. Freeze for 2 to 3 hours, stirring every 30 minutes for the first hour to break up ice crystals and maintain a smooth texture.
  6. Serve immediately for a soft texture, or allow it to firm up slightly in the freezer before scooping.

Notes

  • For the best flavor, use very ripe fruit before freezing.
  • If you prefer a tangier sorbet, increase the amount of lime juice.
  • This sorbet freezes very hard; let it sit on the counter for 5 to 10 minutes before serving if you prefer a softer scoop.

Nutrition

Find it online: https://tastytribune.com/vegan-mango-pineapple-sorbet/