Pineapple-Mango Sherbet
If the description of this summer dessert in The Best of Byerly’s cookbook — “a Caribbean cooler laced with orange-flavored liqueur” — isn’t enough to entice you to whip up a batch, consider this: It’s easy to make, especially if you use L&B cut pineapple and mango. It’s super light and refreshing, too, so a scoop won’t leave you feeling weighed down.
Recipe - RICHFIELD
Pineapple-Mango Sherbet
Prep Time13 Minutes
00Ingredients
1 large orange
2 mangoes, peeled, pitted, and cut into 1-inch cubes
1 cup pineapple cubes
1/3 cup granulated sugar
1/2 cup plain yogurt
1 teaspoon orange-flavored liqueur
Mint sprigs, for garnish
Orange twists, for garnish
Directions
- Line a rimmed baking sheet with wax paper.
- Using a zester or vegetable peeler, remove 1 tablespoon of zest from the orange and set it aside. Remove and discard the remaining peel. Cut the orange into segments, removing any white pith.
- Arrange the orange, mango and pineapple cubes on the wax paper-lined baking sheet. Freeze until firm, 30 to 45 minutes.
- In a food processor, process the orange, mango, pineapple, reserved orange zest and sugar until combined. With the machine running, add the yogurt and liqueur and process until smooth and fluffy, about 3 minutes.
- Pour the sherbet into an 8×8-inch baking pan. Freeze, covered, until firm, 5 hours or up to overnight.
- Let stand at room temperature for 10 to 15 minutes before serving. Scoop into ice cream dishes. Garnish with mint sprigs and orange twists.
13 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Heirloom Navel Oranges, 0.63 Pound
Huge Deal
$1.25 avg/ea was $1.88 avg/ea$1.99/lb
L&B Fresh Mango Slices, 0.5 Pound
20% Off L&B Mango Slices
$3.60 avg/ea was $4.50 avg/ea$7.19/lb
L&B Fresh Pineapple Chunks, 0.5 Pound
$4.00 avg/ea$7.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Fage Total Plain Whole Milk Greek Yogurt, 16 Ounce
$4.59$0.29/oz
Not Available
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Heirloom Navel Oranges, 0.63 Pound
Huge Deal
$1.25 avg/ea was $1.88 avg/ea$1.99/lb
Directions
- Line a rimmed baking sheet with wax paper.
- Using a zester or vegetable peeler, remove 1 tablespoon of zest from the orange and set it aside. Remove and discard the remaining peel. Cut the orange into segments, removing any white pith.
- Arrange the orange, mango and pineapple cubes on the wax paper-lined baking sheet. Freeze until firm, 30 to 45 minutes.
- In a food processor, process the orange, mango, pineapple, reserved orange zest and sugar until combined. With the machine running, add the yogurt and liqueur and process until smooth and fluffy, about 3 minutes.
- Pour the sherbet into an 8×8-inch baking pan. Freeze, covered, until firm, 5 hours or up to overnight.
- Let stand at room temperature for 10 to 15 minutes before serving. Scoop into ice cream dishes. Garnish with mint sprigs and orange twists.