Pineapple Mango Sorbet
4 cups
Mango, pineapple, banana, and passionfruit come together in a tropical sorbet with a creamy touch from Greek yogurt. Top with toasted coconut for extra flavor and texture.
Ingredients
- 1 cup Greek yogurt, frozen in ice cube trays
- 1 cup frozen mango pieces
- 1 cup frozen banana pieces
- 1 cup frozen pineapple pieces
- ⅔ cup frozen passionfruit pulp, chopped into small chunks
- 3 tablespoons toasted shredded coconut, optional
What you'll need
Directions
-
Spoon yogurt into ice cube trays and freeze overnight or until frozen solid.
-
Switch out your J2 juice strainer for your Sorbet Attachment, then reassemble the juicer.
-
Close the lid, then turn the juicer on, and load ingredients through the top hole of the juicer.
-
For best results, load frozen yogurt, mango, banana, pineapple, and passionfruit one at a time. Note: The sorbet will dispense into the pulp collector.
-
When all ingredients have been added, stir the coconut into sorbet with a wooden spoon to combine the flavors. Serve immediately.
