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Finnish with a sorbet smoothie
Drain a 425g can pineapple, reserving the juice, and put into a blender with the flesh of 1 medium mango, juice ½ lime and 2 scoops mango sorbet. Add 2 tbsp pineapple juice, then blend until thick and smooth. Serve in long glasses with a straw. For a tropical twist, add a splash of coconut milk.