Tropical Sorbet

8-10 oz. mango puree

6 oz. dragon fruit puree

8 oz. pineapple puree

1 1/2 t. fresh lime juice

2/3 c. sugar


Fresh fruit is preferable, of course, but the recipe will work with frozen fruit. If you’re using fresh, it does take a bit more prep work (removing the pit and skin from the mango, the skin from the dragon fruit, peeling and removing the core of the pineapple — then pureeing the fruit). It’s not hard, but it does take a few minutes.

Mix all your ingredients together in a blender. Freeze in an ice cream churn according to the manufacturer’s instructions. Pour into an airtight container and freeze for at least 4 hours before serving.  * If you don’t want to use a churn, pour your mixture directly into a bread pan and place in the freezer, cover with plastic wrap, and stir every hour for 4-5 hours.