And we are onto day three of mango week! When summer is heating up I am always trying to find a cool treat to help cool down. My family is eating healthy this summer, and with that there has been no ice cream in the house! On a exceptionally hot day I found myself craving a nice cold creamy dessert but realized that our ice cream machine broke and we had no cream or rock salt. What we did have was a pineapple, three mangos, some mango syrup, orange juice, a blender, and creativity! The outcome was my Pineapple Mango Sorbet which happens to be a family favorite now!
Pineapple Mango Sorbet
3 Mangos (cut and frozen)
1 medium sized pineapple (cut and frozen)
1 cup of Orange Juice
1 tablespoon of lemon juice
(optional) 2 tablespoons of Torani mango syrup or a simple syrup of some sort.
Prep Time : 45 minutes (plus freeze time)
Instructions on cutting your fruit
1. To cut your pineapple first start by cutting off the top of the pineapple and the bottom. After this cut the sides of the pineapple off making sure to get all of rind off, the last thing you want is a piece of pineapple rind in your drink! After you cut the rind off slice the pineapple into ½ disks and then cut the disks in to triangles so it’s easier to blend them up. Once you have it cut, put the pieces in a Tupperware container and place into freezer. 2. Mangos can be a bit of a pain, there are a couple different ways to cut them. One way would be to use a mango splitter, another way is using your own cutting skills. Mango Splitter Method: Here is a link to one you can purchase on amazon OXO Good Grips Mango Splitter If you are using a mango splitter then start with placing the mango stem down on a cutting mat, holding the mango vertically. Place the mango splitter directly in the center of the mango. Make sure to hold each handle of the mango splitter and keep your fingers away from the blade, Press down evenly and you will find yourself with the core of the mango. After this you will be left with the core of the mango as well as two “cheeks”. Cut a crisscross pattern on the inside of the cheeks and scoop out the mango once finished. Place mango into a Tupperware container. Non Mango Splitter Method: Hold the mango stem down on the cutting mat, and cut as close to the core of the mango that you can on both sides of the mango. You will then find that you are left with the core and the two sides of the mango (cheeks). Cut a crisscross pattern on the inside of the “cheeks” and then take a big spoon and scoop the mango out of the skin. After this put the mango into a Tupperware container and place into freezer.
Making the sorbet:
Depending on the size of your blender you may have to make two separate batches of sorbet, when I made it I split the ingredients in half and did two half batches.
1. Place your ingredients into the blender.
2. Start to blend your ingredients, it should take a couple minutes for you to evenly blend all of your ingredients, if your having a hard time getting a smooth consistency add 1/4 of a cup of orange Juice. You will see at the bottom of the blender the color of the mixture is a much lighter tone, you want the entire mix in the blender to be a light yellow.
After blending for a while your mixture will be mixed, you will want to make sure that there are no chunks of fruit. Liike said before you want to make sure the entire mixture is the pale yellow that you see on the bottom of the blender.
3. Now that your sorbet is fully blended take out the blade and use a spatula to scrape the contents off of the side of the blender. Your mix should look like this.
4. Now take your mixture from the blender and place it into a tupperware container. You will want to let the Sorbet set in the freezer for a couple hours before you indulge. Before anything make sure you do a taste test to see if your mix needs any more lemon. Use your spatula to smooth out the sorbet on the top of the tupperware container.
This recipe is great for a summer bbq party or an easy refreshing treat, You’ll have enough to either feed a decent amount of people or have it last you a week or two. The best part is this sorbet is very filling and its so much more healthy than ice cream!