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Tropical Rum Sorbet – Low Fodmap Option

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A refreshing rum sorbet made with tropical fruit and golden rum for the perfect, hassle free summer dessert.

Tropical Rum Sorbet with pineapple and mango| www.asaucykitchen.com

Soooooo apparently Sunday was National Rum Day which I completely missed the boat on. I did plan on sharing this recipe last Friday but Mother Nature didn’t exactly care about my photography schedule. The pictures that I did end up taking looked pretty dismal and no amount of photoshopping could have brightened up those babies. The worst part about that situation is that I just had to make this sorbet again to be rephotographed. What can I say? It’s a hard knock life…and now I have songs from Annie playing in my head. National Rum Day or not, this tropical rum sorbet is what summers are made of.

Tropical Rum Sorbet made with pineapple and mango| www.asaucykitchen.com

A couple of weeks ago, my mother-in-law went to Jamaica to see her cousin marry his beautiful bride. Along with a few other souvenirs, she brought back a couple of bottles of Jamaican rum. Immediately I thought of a sorbet that my mom and I used to make a long time ago that I found in a Weight Watchers Cookbook (of all places). It was the easiest/most satisfying recipe probably ever and it was a great go to dessert for entertaining company. Thinking back I also really enjoyed it because I thought I was so cool to be making rum based desserts at 15.

The original recipe calls for one 8oz can of mandarin oranges which I didn’t have on hand, so I subbed the oranges for 1 cup of frozen mango chunks and I reduced the amount of added sugar by half – though you can definitely skip the sugar all together because hello fruit sugar. If FODMAP’s are an issue for you – stick with the mandarin oranges and skip the mangos. I promise it’s still just as good!

Tropical Rum Sorbet made with pineapple & mango| www.asaucykitchen.com

Allowing the sorbet to set a bit in the freezer is completely up to you. Since you’re dealing with frozen fruit it will still be cold and sorbet like enough to eat right away. I ended up popping mine in the freezer before serving because a) I thought it would look nicer in photos and b) I wasn’t prepared to have anything quite this decadent so early in the morning.

Yield: 8 servings

Tropical Rum Sorbet

Tropical Rum Sorbet

A refreshing rum sorbet made with tropical fruit and golden rum for the perfect, hassle free summer dessert.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 20 oz can pineapple chunks in it's own juices, (not in syrup) frozen
  • 1 cup | 150 grams frozen mango chunks*
  • 1/4 cup | 60ml golden rum
  • 2-4 tablespoons | 25 -50grams brown sugar or coconut sugar**

Instructions

  1. Add all of your ingredients to a food processor or blender and blend until smooth. If you're struggling to remove the pineapple from the can, run the can under a stream of warm water to loosen it up a bit.
  2. You can enjoy as is - it will be thick and almost smoothie like, or you can transfer the sorbet to a freezer safe container and allow it to set for an hour or two in the freezer.

Notes

To make this low FODMAP substitute the mango chunks for 1 frozen 8oz can of mandarin oranges.
*Adjust to your tastes

If you don't own a powerful blender or you don't want to freeze the fruit first, you can just blend everything together first and then transfer to a freezer container and allow it set overnight.

Nutrition Information:

Yield:

8

Serving Size:

serving
Amount Per Serving:Calories: 77 Sodium: 7mg Carbohydrates: 15g Fiber: 1g Sugar: 12g
© Sarah Nevins
Cuisine: Frozen

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Other frozen treats you may enjoy….

Cucumber Lime Mint Paletas
Cucumber Lime Mint Paletas | Vegan & Low FODMAP
Peanut Butter Banana Coconut Milk Shake with Chocolate
Layered chocolate and peanut butter banana milkshakes | Vegan & Low FODMAP
Tropical Golden Rum Sorbet www.asaucykitchen.com

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Reader Interactions

Comments

    • Oh, I know what you mean! We’re all rainy days and cold weather here. As much as I love this cooler weather, it would be nice it the weather was more suited for this. Thanks, Rachel!

      Reply

  8. Oh, this looks SO good, I am a big fan of mango, so flavorful and delicious, pinning this one, thank you for sharing the recipe!

    Reply

  9. Now that’s the sort of recipe that is worth making twice. It’s gone a bit cold here now in the UK, but otherwise I’d be racing to make this, it looks and sounds gorgeous.

    Reply

  20. Okay, so this fruit and run combo sounds amazing…and then you add in the fact that it’s a cold refreshing treat on a hot summer day…and you have won me over for sure! This looks delicious!

    Reply

  22. What a lovely and simple summer dessert. No need for an ice cream maker? Wonder why it comes out so smooth.Have you ever tried it with fresh mango or pineapple?

    Reply

    • Hi Laura, I think the reason why it comes out so smooth is because the alcohol keeps it from freezing entirely, so it sets, but it doesn’t become an ice block. Ethanol’s freezing point is 114°C which is waaaay colder than I imagine anyone’s home freezer would get. I’ve never made it before with fresh fruit only because I find it a lot easier to use the cans, but since it’s a popular recipe that I found from a weight watchers book, I have read that other people tried using fresh fruit and then froze it with good results. If you do try it with fresh and it works/doesn’t work I’d love to know in case anyone else asks!

      Reply

    • My pleasure, Gabriel, my pleasure! And yes! I’ve made it sans rum before and it still tastes amazing – pineapple and mango make for such a happy marriage, you can never go wrong with that pair! If your blender needs a bit of liquid to help move around the fruit, just put in a bit of water, or even a bit of juice and that should do the trick!

      Reply

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