Tropical Fruit Sorbet

Looking for a refreshing treat that tastes like a vacation in a bowl? 🌴🍍 This Tropical Fruit Sorbet is the perfect way to enjoy the flavors of the tropics without the travel! It’s super easy to make, packed with fresh tropical fruit, and so refreshing on a hot day. My kids love this sorbet, and I love how healthy and naturally sweet it is. Plus, you can switch up the fruits depending on what’s in season!

You don’t need an ice cream maker for this one, just blend, freeze, and enjoy! It’s a dessert that feels fancy but is really just a few simple ingredients.

Why You’ll Love This Sorbet

It’s the perfect balance of sweet and tangy! This sorbet is bursting with tropical fruit flavors—think mango, pineapple, and coconut—that will instantly transport you to a sunny beach. It’s light, refreshing, and a great alternative to heavy, creamy desserts. Plus, it’s dairy-free and gluten-free, making it a great option for almost anyone.

What You’ll Need to Make Tropical Fruit Sorbet

• 2 cups frozen mango chunks
• 1 cup frozen pineapple chunks
• 1/2 cup coconut water (or orange juice)
• 1-2 tablespoons honey or maple syrup (optional, depending on sweetness)
• 1 tablespoon lime juice (for a zesty kick)
• Fresh mint (optional, for garnish)

How to Make Tropical Fruit Sorbet

1. Blend the fruit: In a high-speed blender or food processor, combine the frozen mango, pineapple, coconut water (or juice), and lime juice. Blend until smooth and creamy.
2. Sweeten if needed: Taste the mixture and add honey or maple syrup if you like it sweeter. Blend again to combine.
3. Freeze: Pour the mixture into a shallow dish or ice cube tray and spread it out evenly. Freeze for at least 3 hours, or until firm.
4. Serve: Scoop the sorbet into bowls or cups. If it’s too hard to scoop, let it sit at room temperature for a few minutes to soften. Garnish with fresh mint leaves, if desired.
5. Enjoy: Serve immediately and enjoy the tropical flavors!

More Dessert

• Homemade Sour Strawberry Gummies
• No-Bake Peanut Butter Buckeye Bars
• This Reese’s Pieces Peanut Butter White Chocolate Bark
• Minty Mocha Cookie Bars

Fun Variations

If you’re in the mood for a twist, try adding some other tropical fruits like papaya, kiwi, or passionfruit. You can also swap the coconut water for coconut milk for a creamier texture or add a splash of rum extract for a fun mocktail version.

Why This Sorbet is Perfect for Hot Days

Tropical Fruit Sorbet is the ideal dessert for when it’s hot outside. It’s cool, refreshing, and made with real fruit, so you’re getting a little dose of vitamins while satisfying your sweet tooth. Plus, it’s naturally dairy-free and vegan, so everyone can enjoy it!

FAQs

1. Can I use fresh fruit instead of frozen?
   You can, but the texture might be a little different. If you use fresh fruit, you’ll need to freeze the mixture after blending to achieve the right sorbet consistency.
2. Can I make this sorbet without coconut water?
   Yes! You can substitute coconut water with any fruit juice, like orange juice or pineapple juice, to keep that tropical vibe.
3. How long can I store this sorbet?
   Store the sorbet in an airtight container in the freezer for up to 2 weeks. If it gets too hard, let it sit at room temperature for a few minutes to soften before serving.
4. Can I use a sweetener other than honey?
   Yes, you can use maple syrup, agave nectar, or even stevia if you prefer a low-sugar option.
5. Can I make this without an ice cream maker?
   Absolutely! You don’t need an ice cream maker for this recipe. Just blend, freeze, and scoop when you’re ready to enjoy!

Tropical Fruit Sorbet

This Tropical Fruit Sorbet is like a mini vacation in every bite! Made with refreshing tropical fruits like mango and pineapple, it’s naturally sweet and perfect for hot days. No ice cream maker needed—just blend, freeze, and enjoy!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings 4

Ingredients

  

• 2 cups frozen mango chunks
• 1 cup frozen pineapple chunks
• 1/2 cup coconut water or orange juice
• 1-2 tablespoons honey or maple syrup optional, depending on sweetness
• 1 tablespoon lime juice for a zesty kick
• Fresh mint optional, for garnish

Instructions

 

• 2 cups frozen mango chunks
• 1 cup frozen pineapple chunks
• 1/2 cup coconut water (or orange juice)
• 1-2 tablespoons honey or maple syrup (optional, depending on sweetness)
• 1 tablespoon lime juice (for a zesty kick)
• Fresh mint (optional, for garnish)
• Blend the fruit:
• In a high-speed blender or food processor, combine the frozen mango, pineapple, coconut water (or juice), and lime juice. Blend until smooth and creamy.
• Sweeten if needed:
• Taste the mixture and add honey or maple syrup if you prefer it sweeter. Blend again to combine.
• Freeze:
• Pour the mixture into a shallow dish or ice cube tray and spread it out evenly. Freeze for at least 3 hours, or until firm.
• Serve:
• Scoop the sorbet into bowls or cups. If it’s too hard to scoop, let it sit at room temperature for a few minutes to soften. Garnish with fresh mint leaves, if desired.
• Enjoy:
• Serve immediately and enjoy the refreshing tropical flavors!

Notes

• If you don’t have frozen fruit, you can use fresh fruit. Just make sure to freeze the mixture after blending to get that perfect sorbet texture.
• For a bit of extra tropical flavor, feel free to add a small handful of shredded coconut!