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Mango sorbet in cones 2

Homemade Mango Sorbet with Pineapple and Turmeric

Celebrate the arrival of Spring/Summer with this guilt free sorbet!
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Prep Time 35 mins
Freeze time 12 hrs
Total Time 12 hrs 35 mins
Course Afternoon tea, Dessert, Sweet snacks
Cuisine Asian, British
Servings 20 scoops


  • 450 g mango flesh
  • 350 g pineapple chunks
  • 1 handful coconut flakes optional
  • 5 sprigs thyme
  • ¼ tsp turmeric
  • 2 limes - juiced
  • 150 g caster sugar
  • 80 ml cold water
  • 220 ml cold water


Sugar syrup

  • Add the caster sugar and 80ml cold water to a saucepan and turn the heat onto low. Stir until the sugar has dissolved.
  • Now turn the heat up so that the mixture starts to boil. Let it reduce by half - the syrup should start to turn more viscous and be slightly sticky. Remove from the heat and add a further 220ml cold water to the pan. Stir through and set aside.


  • Add the mango flesh, pineapple chunks, turmeric and coconut flakes to a food processor or thermomix. Purée until smooth. Add the sugar syrup and lime juice and whizz again.
  • Pour this mix into a freeze proof container, cover with a lid and freeze. (minimum 8 hours or overnight)
  • After the time has passed, remove the sorbet and turn out onto a chopping board. Leave for 10 minutes so it starts to melt. You will be able to see some sugar crystals that have formed in the freezing process.
  • Cut the sorbet into chunks and return to the food processor /thermomix. Blitz the sorbet - this will break up the sugar crystals and the sorbet will become much more creamy and smooth in texture.
  • Put this creamy mixture back into a freeze proof container with a lid and refreeze for at least 2 hours, until needed.
  • Remove the sorbet from the freezer 15 minutes before you need it. When ready to serve, garnish with thyme.
    Mango and pineapple sorbet
Keyword coconut, Mango and coconut cupcakes, pineapple, sorbet, Turmeric
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