Mango Pineapple Sorbet

Yesterday in line at the market I noticed the young lady in front of me had several mangoes."Oh, I missed the mangoes!" I said. She pointed me over to the next aisle and saved my place while I grabbed one large, ripe fruit. "Have you ever made mango sorbet?" she asked. "It's so easy, go home and Google it." So I did. The recipe I found called for 4 mangoes,  but since I had only purchased one I needed to improvise. I had some leftover pineapple from the day before and decided to combine the two for a frozen tropical treat. 

She was right, it was so easy!

Here is what I did

Mango Pineapple Sorbet

Make a simple syrup of 

1 cup water and 

1 cup sugar (bring to boil to dissolve sugar. Remove from heat to cool.)

1 large mango, peeled and cubed

1 cup canned pineapple chunks, drained

Juice of  1 lime

In a blender or food processor combine the mango,  pineapple and lime juice. Process until fully pureed. While blending add the syrup and blend another minute.  The original recipe said to freeze using a traditional ice cream freezer, but it's too hot outside and I was too lazy. I simply poured the puree into a plastic container and placed in the freezer. Every hour or so I stirred it up a bit to make it frothy and light. This will make 6 generous servings.

Perfect for a hot Summer night!
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