Cooking Instructions
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Step 1
Scoop the
Mangoes (3)
and
Fresh Pineapple Chunks (2 cups)
into a blender. Add the
Corn Syrup (1/2 cup)
and
Lime (1)
and blend until smooth, about 30 seconds.
Step 2
Pour the mixture through a strainer set over a bowl and use the back of a spoon to press the liquid through the strainer. Discard any solids.
Step 3
Cover the fruit puree with plastic wrap and refrigerate until very cold, several hours or overnight.
Step 4
Follow the directions of your ice cream maker and churn or freeze the sorbet until it has the consistency of soft serve - about 15 or 20 minutes. Transfer to a container and freeze for two hours until set.
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