Makes 1 quart
What you need:
1 cup sugar
1 cup pineapple juice
1 cup pineapple chunks
2 small mangoes, peeled and pits removed
1/2 teaspoon vanilla
What you do:
1. In a saucepan over medium heat, heat sugar and pineapple juice until sugar is completely dissolved, about 3 minutes.
2. In a food processor, purée pineapple chunks and mango until well blended. Add sugar syrup and blend until very smooth. Chill in freezer for 15 minutes, then process in an ice cream maker according to manufacturer’s instructions until thick and creamy. Store in an airtight container.
Chef’s Tip: If you don’t have an ice cream maker, pour the mixture directly into a shallow container and freeze for 6 hours, stirring every 15 to 20 minutes until sorbet consistency.
Photo: Allyson Kramer
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