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Vegan Mango Pineapple Sorbet

Two scoops of bright yellow Vegan Mango Pineapple Sorbet served in a small white bowl.
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Make this simple, no-churn sorbet using fresh or frozen mango and pineapple for a refreshing, dairy-free tropical treat.

Ingredients

Scale
  • 3 cups frozen mango chunks
  • 2 cups frozen pineapple chunks
  • 1/2 cup water or coconut water
  • 1/4 cup agave nectar or maple syrup (adjust to taste)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest

Instructions

  1. Place the frozen mango, frozen pineapple, water or coconut water, agave or maple syrup, lime juice, and lime zest into a high-powered blender or food processor.
  2. Start blending on low speed, using the tamper tool if necessary to push the fruit toward the blades.
  3. Gradually increase the speed. Stop and scrape down the sides as needed.
  4. Continue blending until the mixture is completely smooth and resembles soft-serve ice cream. This may take 3 to 5 minutes depending on your machine.
  5. If the mixture is too thick, add water or coconut water, one tablespoon at a time, until the desired consistency is reached.
  6. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable sorbet.
  7. If freezing until firm, allow the sorbet to sit at room temperature for 5 to 10 minutes before scooping.

Notes

  • For a richer flavor, substitute the water with full-fat canned coconut milk for the first 1/4 cup.
  • If you do not have agave or maple syrup, you can use granulated sugar, but dissolve it in the liquid before adding it to the blender.
  • Taste the mixture before freezing; adjust sweetener or lime juice based on the sweetness of your fruit.

Nutrition

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