Pineapple Mango Sorbet
Here's how that pineapple ended up. I chopped it and put it in the food processor with ataulfo mangoes, extra creamy coconut milk, and a little sugar, then froze it on a sheet pan and buzzed the mixture again. After a little more freezing time its the perfect sorbet texture. Sooooo good. Glad there's some left for this hot spring day!
Recipe Intro From feedfeed
1 large pineapple, cut into chunks
2 mangoes, cubed (I prefer ataulfo when they're in season)
13.5 ounce can coconut milk (opt for one that's extra creamy like Coco King)
1/4 cup sugar
Line a rimmed baking sheet with parchment paper. Puree all ingredients in a food processor until smooth, then pour it out onto the pan and spread it evenly. Freeze until solid, about two hours. Remove the pan from the freezer and let it sit at room temperature to soften slightly, about 10 minutes. Break it into pieces and process once more until smooth and creamy (this may take a few minutes). Eat right away or if you prefer a firmer texture, transfer it to a container and freeze again for an hour or two.
Vegan, Dessert, Summer