Pineapple, Mango and Papaya Sorbet



Pineapple, Mango and Papaya Sorbet

Traditionally a palate cleanser, sorbet is now more commonly eaten as a refreshing dessert. It is so easy to make! This recipe uses pineapple, mango and papaya, but you can use whatever fruit you like or is in season at the time. Simply cut the fruit into medium sized chunks and freeze them. When you’re ready to make your sorbet, let the fruit thaw for 10 minutes then mix it with a dollop of yoghurt. Then feed it all into the slow juicer, put it in a bowl and enjoy! The perfect summer dessert, and much healthier than ice cream!

To keep your sorbet cold for longer, chill your bowl in the freezer for a while before making it.




Place the frozen attachment into the juicer.


Allow the fruit to thaw at room temperature for a few mins. Mix the fruit and yogurt together in a bowl and feed the mixture into the juicer chute.


Place in a bowl and add some fresh fruit pieces on top.


Pineapple, Mango and Papaya Sorbet

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Adjust Servings:
100g Pineapple Frozen, chopped
100g Papaya Frozen, chopped
100g Mango Frozen, chopped
2 tbsp Yoghurt

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