Mango Pineapple Sorbet with Honey

Cool down with a bright, tropical mango-pineapple sorbet sweetened with floral Orange Blossom Honey and balanced with fresh lime. This dairy-free frozen dessert comes together with five simple ingredients and an ice cream maker.

Makes: About 1 quart

Ingredients

• 3 cups papaya nectar or orange juice, divided
• 1 2/3 cups frozen mango chunks
• 1 2/3 cups pineapple chunks, canned and drained or frozen
• 3/4 cup Weeks Honey Farm Orange Blossom Honey
• 1/3 cup fresh lime juice

How to Make Mango Pineapple Sorbet

1. Blend the fruit. Add 1 1/2 cups papaya nectar or orange juice, mango, pineapple, honey, and lime juice to a food processor or high-powered blender. Blend until completely smooth.
2. Add the remaining juice. Stir in the remaining 1 1/2 cups papaya nectar or orange juice until evenly combined.
3. Chill the mixture. For the smoothest churn, cover and refrigerate until thoroughly cold.
4. Churn. Freeze according to your ice cream maker manufacturer’s instructions.
5. Firm and serve. Enjoy immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze until scoopable.

Tips for Smooth Homemade Sorbet

• Use frozen fruit or chill the blended base before churning to help it freeze evenly.
• If using canned pineapple, drain it before measuring.
• Let firm sorbet rest at room temperature for a few minutes before scooping.
• Store it tightly covered to reduce ice crystals.

Why Orange Blossom Honey Works

Orange Blossom Honey adds gentle citrus and floral notes that complement mango, pineapple, and lime. It also gives the sorbet a rounder sweetness than plain granulated sugar.

Shop Pure Raw American Orange Blossom Honey

Raw honey should not be given to infants under one year of age.