Sorbetto Serenade
A silky, churned mango-pineapple-coconut fruit sorbet
30 minutes
Serves 4
DessertItalianVeganGluten-freeDairy-free
Herb's take
Inspired by the Italian art of sorbetto, this recipe transforms tropical Latin American fruits into a creamy, dairy-free dessert. You'll learn why coconut cream is the secret to luscious texture without dairy, and why churning beats the pants off just freezing.
Equipment needed
- ice cream maker
Ingredients
Yield
4
Instructions
- 01Add frozen pineapple, frozen mango, coconut cream, sugar, lime juice, and salt to a blender or food processor.
- 02Blend until completely smooth, scraping down sides as needed.
- 03Taste and adjust sweetness or acidity with a little more sugar or lime if desired.
- 04Pour the purée into an ice cream maker and churn according to manufacturer instructions, usually 20-25 minutes, until thickened and creamy.
- 05Transfer churned sorbet to a loaf pan or airtight container. Press plastic wrap onto the surface and freeze for at least 2 hours to firm up.
- 06Scoop into bowls or cones, garnish with extra pineapple or mango if you're feeling fancy, and serve immediately.
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