Description

Cool off this summer with this refreshing and easy tropical sorbet recipe! Made with pineapple, mango, papaya, and coconut, this sweet treat is the perfect snack for any day in the sun. Plus it’s no-churn and made without any added sugar!

Ingredients

Scale

2 cups papaya cubes (fresh or frozen)
2 cups mango cubes (fresh or frozen)
2 cups pineapple cubes (fresh or frozen)
1/2–2/3 cup full-fat coconut milk
1 lime, juiced
2 tbsp maple syrup (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cube the fruit (if using fresh), and pat dry.
Spread out on a baking sheet lined with parchment paper, and freeze overnight. (Skip steps 1 and 2 if you are using pre-frozen fruit.)
Add the frozen fruit to a blender or food processor (*see notes for Ninja Creami method) along with the coconut milk, lime juice, and maple syrup. Process until smooth. Serve immediately or freeze 1 hour for a more scoop-able consistency.

Notes

*Instead of freezing the fruit, blend everything together while the fruit is fresh then divide into Ninja Creami pints and freeze. Process on the sorbet setting, adding a splash more milk and re-spinning as needed.

Keywords: pineapple, summer, mango, papaya, coconut, easy, healthy, ice cream, frozen, dairy free