Happy first day of Summer! It’s official. Sun, sun and more sun is awaited! And there is no better way to celebrate this day, than with this cool pineapple mango coconut sorbet. It is so easy to make, that you can just chill and enjoy it. After all, summer is the time when you are allowed to lean back and relax.
Pineapple mango coconut sorbet is an amazing summer wonder. It is perfect for your family, your children (no alcohol), your friends, well for everyone. How can it not be?! Just look at the name. The combination is magical! I love it. And you will love it, too!
The name pineapple mango coconut sorbet is dreamy and the taste is a cold exotic explosion! You will take your taste buds on a trip to the Caribbean. Let’s go! Wink.
The ingredients are simple and only three, yet the flavour is sweet and fruity. Use fresh fruits. Don’t be tempted to buy already cut pineapple and mango in a can. Buy whole fruits instead. Mango and pineapple are very versatile and I used them in many of my recipes (check out chicken pineapple, pineapple baked in a pastry, mango cream, mango chutney and more).
Usually, sorbet is made out of water, sugar and flavouring. You can easily make it either in an ice cream machine or simply putting it in the freezer. Sometimes, some alcohol is added, in order to lower the freezing point and to make it softer. In this case, I used coconut milk. Therefore, the sorbet is not waterish but creamier instead.
Pineapple mango coconut sorbet is a refreshing way to end a meal. It is so simple, that you don’t really need a recipe to make it. Therefore, take this as an idea for a lovely refreshing dessert or snack.
Ingredients for around 10 small portions of pineapple mango coconut sorbet:
- pineapple (1 small or ½ big)
- 1 mango (ripe)
- 300 ml thick coconut milk
- shredded coconut flakes
- basil or mint leaves (optional)
Prepare your fruits and your blender.
Start with the pineapple. Rinse and maybe also scrub it under running water. Cut off the spiky green leaves. If you use a big pineapple, cut it in half (crosswise) and store one half in your fridge. I also fold it in cling foil.
After cutting off the crown, cut off the other end as well. Flip the pineapple on one of the cut ends and slice off the peel. Simply cut long strips, going from top to bottom all the way around. Carefully remove all the annoying “eyes” left on it.
Furthermore, core the pineapple. In order to do that, keep it in the same upper position, cut in quarters and simply slice the core off. The core itself is not so easy to chew, therefore I wouldn’t and I didn’t use it for the sorbet. Cut the pineapple into cubes and put it in the blender.
Next, peel and cut the mango. Be careful around the flat pit. It can be quite slippery as well. Cut along the sides, trying to cut off only the sweet flesh. Then cut it into cubes and add to the pineapple. Blend for 30 seconds or until puréed.
Last but not least, pour the coconut milk into the blender. I always use the thick one, because it adds more creaminess. Place the cover on the blender’s glass and blend for 10 seconds.
Now, you have two options. Either use an ice cream machine and wait for 40 minutes or placing the “sorbet to be” in the freezer and wait 7-10 hours. Since I don’t have an ice cream machine, I took option number two and waited overnight. Simply pour the fruit mixture into a plastic food container, cover it and put to freeze.
I couldn’t wait to taste it. I was checking it every hour. Gosh! Eventually, I went to sleep and checked on it in the morning. It was perfect!
I suggest, taking the sorbet out of the freezer 20 minutes before serving it. Then scrap it using a spoon. I also cut it into cubes using a knife. This makes it easier to take out of the food container. You decide, cutting or scraping. Moreover, I sprinkled it with shredded coconut flakes, added a fresh piece of pineapple and a vibrant green aromatic basil leaf. But you can also use mint.
The timing for a pineapple mango coconut sorbet is just perfect. I heard a heat wave from Africa is on the way to Europe. It is going to be really hot. Therefore, make sure to prepare a lot of pineapple mango coconut sorbet. Wink. Chill out during the hot summer days!
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
