Pineapple sorbet with fresh mango

Pineapple sorbet with fresh mango

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(3 ratings)

Prep: 15 mins Cook: 10 mins Plus chilling and freezing


Serves 8
John Torode's refreshing, Asian ice will finish off your meal with a zing

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal290
  • fat0g
  • saturates0g
  • carbs76g
  • sugars76g
  • fibre1g
  • protein1g
  • salt0.01g
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  • 1 pineapple, peeled, cored and cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 100ml lime juice (about 3 limes)
  • 1 ripe mango, peeled and thinly sliced, to serve

For the stock syrup

  • 500g caster sugar
  • 1½ tbsp lemon juice
  • 1 vanilla pod, split in half lengthways
  • 1 cinnamon stick


  1. Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.

  2. Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer’s instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

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Comments, questions and tips

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15th Mar, 2014
Loved this recipe. Delicious combination of flavours. Highly refreshing. Made it to complete a Thai meal. I used vanilla extract and tinned pineapple too, so it was cheap and easy.
27th Dec, 2011
Not sure about the addition of cinnamon and vanilla. It is very refreshing but has a rather unusual taste. Will make again but with no spices
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