Pineapple-Mango Sorbet with Ginger

The summer heat is on! This is a time when we search for ways to combat what can be an unbearable heat at times. As a self-proclaimed foodie, I like the thought of turning to my kitchen for at least some of the answers. 

Mangoes, pineapples, and ginger are recurring items on my grocery list, especially in the summer when there is an abundance of fresh produce. Thus, it was not hard for me to conceive and whip up a delightful sorbet mix using these simple ingredients. If you’re a fan of mango sorbet, you’ll also like its cousin, pineapple-mango sorbet, as created in Creative Ajay’s Kitchen. And I’m here to share the steps:  

What You’ll Need

• A Whole Ripe Mango* 
• A Ripe Pineapple
• A thumb-sized piece of fresh ginger
• A half of a lemon

How To Make It

• Peel the mango and chop the sides into cubes. (About 1.5 cups of chopped mangoes are required).
• Peel the pineapple and remove the core. Chop the pineapple into cubes (About 1.5 cups of pineapple are needed).
• Peel and slice the ginger into small pieces. About ½ tablespoon of chopped ginger is needed.
• Transfer the freshly chopped fruit into a zipper bag and freeze overnight. 
• Remove the frozen fruit and let it thaw until the cubes are starting to separate.
• Process the fruit in a food processor (until it is smooth and creamy) with some freshly squeezed lemon juice added.
• After the fruit has been processed, transfer the mixture to a container and freeze overnight. 
• Remove this mixture from the freezer and let it thaw for a few minutes.
• Serve using an ice-cream scoop.

The result was a frozen sorbet that was both fruity and zesty. Using ripe fruits helped to maximize the sweetness, and the ginger and lemon infused the perfect kick. Now it’s your turn to give this recipe a try. Until next time, stay cool and eat well.

*I used a Mexican mango since that is what was available. However, any variety of mango should work.