The mango-ananas sorbet is an explosion of tropical flavors, combining the sweetness of the mango and the light acidity of the pineapple. Perfect for a sunny day or an exotic desire for freshness!
Ingredients :
- 150 g of mango (fresh or frozen)
- 150 g pineapple (fresh or frozen)
- 4 tablespoons of agave syrup (or adjust according to your taste)
- 1 tablespoon lemon juice (optional)
- 100 ml of water
- 1 small pinch of salt (optional)
Preparation :
- Prepare the fruits
if you use fresh fruit, peel the mango and pineapple, then cut them into pieces. If you use frozen fruits, let them thaw slightly before mixing them. - Mixes the ingredients
in a blender, adds the pieces of mango, pineapple, water, agave syrup, and a small pinch of salt. Mix well until you get a smooth and homogeneous texture. - Pour into the Ninja Creami container
transfers the preparation in the Ninja Creami container, being careful not to exceed the Max Fill . Then place the container in the freezer for 24 hours . - Turbine with the sorbet program
once the preparation is well frozen, inserts the container in the Ninja Creami and selects the "Sorbet" . In a few minutes, you will get a perfectly smooth and tropical sorbet. - Respin tip
If the texture is too firm after the first cycle, uses the "resin" and adds about 30 ml of liquid (like water or pineapple juice) to adjust the consistency.
My Personal Tip:
This sorbet is delicious with pieces of fresh fruit or a fillet of lime juice for an even more refreshing touch. If you want to add crunch, grilled coconut shavings or pistachio bursts will do the trick!
This mango-ananas sorbet is a real tropical treat, perfect for a refreshing dessert. With the Ninja Creami, you will get a creamy texture that highlights the exotic flavors of mango and pineapple. A delight to savor without moderation!
