Recipe for mango-pineapple sorbet?!
2 mangoes, peeled and pitted, plus thin slices for garnish
2/3 cup sugar
3 tbsp. lime juice
1 cup finely chopped fresh pineapple
Instructions:
In a blender or food processor, puree the 2 mangoes. You should have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Serves 8.
Answers: This recipe is from Williams Sonoma Lifestyles
2 mangoes, peeled and pitted, plus thin slices for garnish
2/3 cup sugar
3 tbsp. lime juice
1 cup finely chopped fresh pineapple
Instructions:
In a blender or food processor, puree the 2 mangoes. You should have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Serves 8.
From:
http://www.recipezaar.com/235849
Mango Pineapple
1 medium banana
1 cup mangoes , cubes
1 cup pineapple chunks
2 tablespoons water
1 tablespoon lemon juice
For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
Process fruit, water and lemon juice in a food processor until smooth.
Serve immediately or freeze for up to 2 weeks.
I would puree 2 mangoes, add a can of pineapple juice and some glucose to taste, perhaps a touch of coconut essence or malibu rum (not too much or it wont freeze) and churn that up.