Only four simple ingredients, three easy steps, two tropical fruits and one powerful blender needed this Boozy Pineapple Mango Sorbet! It’s sweet, satisfying and incredibly refreshing. It’s the perfect way to treat yourself on a hot summer day!
I originally shared this boozy mango sorbet recipe back in 2015. It’s one I look forward to making every summer. Preparation is total breeze and the final fruity flavor makes for the perfect sweet treat to enjoy in the heat.
With that in mind, I figured it was a good time (and excuse) to revisit it again now with updated pictures, tips and FAQ’s.
On an unrelated note – how is it even possible that 2015 was 8 years ago?!?
Mango Sorbet with a Boozy Twist
No ice cream maker needed to make this fruit sorbet! All you need is a high-speed blender or food processor and 4 ingredients:
- frozen mango chunks – Frozen chunks means shorter freezer time.
- canned pineapple – Choose pineapple in its own juices, not syrup.
- rum – Use any type you like so long as it’s gluten free.
- brown sugar – Either light or dark brown sugar.
Altogether, this is a fairly simple and straight forward recipe with three basic steps:
- Blender everything together in either a high-powered blender or a food processor.
- Pour the mango mixture into a sturdy airtight container then cover and freeze for about 3-4 hours.
- Every 30-60 minutes, take out the container and stir the sorbet to break up icy chunks.
Tip! Freeze the Canned Pineapple
If you have time, freeze the canned pineapple before you blend! Using pre-frozen pineapple will leave your with a soft-serve like consistency that might not even need time to freeze before serving. Run the can under a stream of warm water to loosen up the frozen fruit from the can then add straight to your blender.
- Choose a sturdy freezer-safe container to store all homemade sorbet and ice cream.
- Fill the container almost to the top, but leave a little room for the sorbet to expand as it freezes. Minimal headspace is ideal as air exposure makes for icy sorbets.
- Store the container in the back of the fridge or somewhere with a stable temperature. Constant thawing and refreezing can lead to the build up of ice crystals.
What type of rum to use?
- So long as it’s gluten free – use what you like! The amount of alcohol is usually the same no matter the type.I usually use spiced or golden rum, but anything works.
- Rum color usually relates to how long it has aged. The darker the color the longer it has aged and stronger the flavor.
- Spiced rum also gets the color from added sugars and spices.
The Benefit of Alcohol in Sorbet
One of the best things about this mango sorbet and sorbets that contain alcohol is the effect it has on the texture!
This is because alcohol lowers the sorbet base’s freezing point. The end result? A soft sorbet that’s easy to scoop with a much more creamy texture! You also don’t need to leave the sorbet out for long at room temperature before you’re ready to scoop!
Can I use fresh fruit?
- If you don’t mind the wait, your can absolutely use fresh mangoes and pineapple. Freezer time will be 6-8+ hours.
- 1 can (20oz) pineapple is about 2 1/2 cups or half a medium pineapple. Don’t add the core.
If you do try this mango sorbet, please leave a comment and let me know how it went! I always love hearing what you try and how it works out!
- 1 can [20oz] pineapple chunks in it's own juices, (not in syrup)
- 1 cup frozen mango chunks (150g)
- 1/4 cup golden rum, ensure gluten free (60ml),
- 3 tablespoons light brown sugar (45g)
- Add all of your ingredients to a food processor or blender and blend until smooth.
- Transfer the mixture to a freezer safe, sealable container. Smooth over the sides and bottom.
- Cover and freeze for at 3-4 hours or overnight. Every hour or so take the container out of the freezer and stir the sorbet to break up the icy crystals.
- Scoop and enjoy!
- Make it Low FODMAP: Substitute the mango chunks for 1 frozen 8oz can of mandarin oranges.
- Tip! Freeze the Pineapple Cans: If you have a powerful blender, freeze the can of pineapple before blending. The end result will be a soft serve like texture that you might not need to freeze before serving. If you do freeze the pineapple first, try running the cans under warm water to loosen up the sides to make it easier to get out of the cans.