Pineapple Mango Sorbet
By Kristan Raines, The Broken Bread
Pineapple Mango Sorbet
By Kristan Raines, The Broken Bread
Yield/Serves:
Makes 7 cups
- 1 cup water
- 1 cup granulated sugar
- 2 ½ cups/500g cubed, very ripe pineapple
- 3 cups/600g cubed, very ripe mango
- 4 tbs fresh lime juice
- Pinch kosher salt
Place the ice cream maker’s canister in the freezer for 12-24 hrs before making the sorbet.
Begin by making the simple syrup. Add the water and sugar to a saucepan set over medium-high heat. Bring to a boil, stirring often, until the sugar has dissolved. Remove from heat and set aside to cool.
Add the pineapple, mango, lime juice, salt, and 1 cup + 2 tbs of the cooled simple syrup to a blender and blend until smooth. Taste the puree and add more simple syrup as needed.
Transfer the puree to a large bowl, cover with plastic wrap, and place in the refrigerator for 2-3 hours, or until well-chilled.
Pour the fruit mixture into the pre-chilled ice cream maker’s canister and churn according to the manufacturer's instructions. The sorbet will take on a soft serve-like texture. If a firmer texture is preferred, transfer to a sealable container and place in the freezer for 5-7 hours, or until desired firmness is achieved.
After having been in the freezer, the sorbet needs to sit at room temp for about 15-20 minutes before it’s ready to be scooped.
Begin by making the simple syrup. Add the water and sugar to a saucepan set over medium-high heat. Bring to a boil, stirring often, until the sugar has dissolved. Remove from heat and set aside to cool.
Add the pineapple, mango, lime juice, salt, and 1 cup + 2 tbs of the cooled simple syrup to a blender and blend until smooth. Taste the puree and add more simple syrup as needed.
Transfer the puree to a large bowl, cover with plastic wrap, and place in the refrigerator for 2-3 hours, or until well-chilled.
Pour the fruit mixture into the pre-chilled ice cream maker’s canister and churn according to the manufacturer's instructions. The sorbet will take on a soft serve-like texture. If a firmer texture is preferred, transfer to a sealable container and place in the freezer for 5-7 hours, or until desired firmness is achieved.
After having been in the freezer, the sorbet needs to sit at room temp for about 15-20 minutes before it’s ready to be scooped.