Ingredients
Units
Scale
For the sorbet
- 10 ounces frozen unsweetened pineapple
- 1 cup frozen mango
- 3/4 cup frozen peaches
- 1/4 cup canned full-fat coconut milk
Optional Garnishes
- lime zest
- unsweetened shredded coconut
- fresh cherries
- fresh mint
Instructions
- Add all ingredients to a high-speed blender and blend on low speed. Use the blender's tamper (also known as a plunger) with the blender lid on to push the ingredients into the blades as they move slowly on low speed. Continue to push the frozen mango into the blades until the mixture is smooth and creamy.
- If your blender is having trouble wait a couple minutes for your frozen ingredients to thaw a bit more. Alternatively, you can add a little more coconut milk.
- Once the sorbet is smooth and creamy and no chunks remain, scoop it out of the blender using a spoon or an ice cream scooper. Divide into bowls and garnish if desired. Serve and enjoy immediately.
- You can store leftovers covered in the freezer for 1-2 hours. Any longer and it will start to freeze solid and be difficult to scoop. If stored for longer than 2 hours you will want to let the tropical sorbet sit at room temperature (or in your refrigerator if you have more time) until soft again. I find the texture is best when fresh.
- Prep Time: 5
- Category: Dessert
- Method: Freezer
