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Mango Pineapple Sorbet

By B. David Miyares | July 5, 2017

Ingredients

3 cups – papaya nectar or orange juice divided
1-2/3 cup – frozen mango chunks
1-2/3 cup – pineapple chunks, canned or frozen
3/4 cup – honey
1/3 cup – fresh lime juice

Procedure:

  • In a food processor, pureé 1-1/2 cups papaya nectar or orange juice and remaining ingredients. Stir in remaining 1-1/2 cups papaya nectar or orange juice. Freeze according to ice cream maker manufacturer’s instructions.

Recipe courtesy of National Honey Board.

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