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Saturday, December 10, 2011

Mango-Pineapple Sorbet

2 C. diced mango (about 3 medium mangoes)
3/4 C. sugar
1/4 C. fresh lime juice
1 (8-ounce) can crushed pineapple, including juice

1. In a food processor (or good blender), puree the mangoes. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple with the juice.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions for about 30 minutes or until the sorbet is frozen (but still soft). Transfer to an airtight container and freeze until ready to serve.

3. To serve the following day, set out on counter for about 15 minutes to soften.

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