Jun
18
18
Mango – Pineapple Sorbet
We bought a case of champagne mangoes from Bountiful Baskets last week – and after eating plenty and drying a few, I decided to put our new (ish) ice cream maker to use for mango sorbet. YUM! It turned out really really well. It’s very possible that this may be starting a new obsession.
This is a general recipe… as usual, I didn’t actually measure what went in, but it’s an approximation.
- 6 cups sliced champagne mangoes
- 1 1/2 cups pineapple chunks
- 1/2 cup agave nectar
Puree with a food processor, and pour into an ice-cream maker. Voila!
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This looks so pretty! What kind of icecream maker do you have? (Been considering getting one for awhile.)
It’s one of the basic Cusinart ones like this one — it was part of my mom’s “Happy Wedding Shower! Here’s kitchen tools!” gift.
Though, you are totally welcome to borrow ours anytime. Despite my new obsession, I’m sure there will be a day or two I’m not using it…