Photo: Nigel Cox; Styling: Tiziana Agnello
Total Time
12 Mins
Yield
4 servings (serving size: 3/4 cup)

Frozen fruit and yogurt get whirred together to make a tangy sherbet that's the texture of soft-serve. You can make it ahead, but don't freeze overnight; the mixture will become icy.

How to Make It

Remove mango and pineapple from freezer; let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).

Ratings & Reviews

Tasty but difficult to blend.

nummeh
June 21, 2015
I had a problem getting this to blend smoothly in the food processor, so had to add liquid, and the only thing I had on harnd was dairy free coconut milk creamer (for coffee), which actually enhanced the flavor to taste even more tropical. The flavor rates a 4 but because this recipe as written didn't really work (wouldn't blend iwthout additional liquid) I'm giving it a 3

Christ06's Review

Tinkerbell0914
November 13, 2011
Yummy and easy.

Tinkerbell0914's Review

Christ06
July 22, 2013
N/A

nummeh's Review

laceyinkeller
June 26, 2014
N/A