| Taste | Macros | Ease |
|---|---|---|
| ★★★★★ | ★☆☆☆☆ | ★★★★☆ |
Recipe
Ingredients for a 24-oz pint:
- Mango, fresh (3 medium / 384 g)
- Pineapple, frozen (140 g)
- Mango juice (177 ml)
- Honey (½ tbsp)
Instructions:
- Blend everything together.
- Freeze for 24 hours.
- Spin on SORBET (push down and re-spin if needed).
Nutrition Facts
Reflections
Overall Rating: ★★★★☆ The mango pineapple sorbet recipe got a glow up! This iteration adds fresh mangoes and a spoonful of honey to create a smooth, velvety texture. It’s sweet, refreshing, and surprisingly light.
The Good (what went well):
- Fresh mangoes provide flavour and texture: The extra fibers from the mango provided body and wonderful flavours.
- Honey for smooth texture: Sugars help to reduce iciness.
The Bad (lessons learned):
- No comments here!