Pineapple & Mango Sorbet

This dessert is one of my favorites because it is so refreshing and light. The mix of pineapple and mango is divine! To give it a special touch you can add a few drops of Cointreau and mint for an "extra kick".

The key to this recipe is baking the pineapple to enhance its flavor and the syrup made from the mango.

I use silicone molds in the shape of spheres and squares because I like the way they look and it is much easier to serve.

Ingredients:

• 3 cups mango (divided)
• 1 1/2 cup pineapple
• 1 cup of water
• 1 cup sugar + 2 tablespoons

Preparation:

1. Preheat oven to 400f.
2. Cut the fruit into 1/2 inch cubes.
3. Place the pineapple on a baking sheet lined with parchment paper and add the 2 tablespoons of sugar on top.
4. Bake for 20-25 minutes until pineapple is soft.
5. In a blender, combine the pineapple and 1 1/2 cups of the mango.
6. In a medium saucepan, combine the water, sugar and remaining mango over medium heat.
7. As soon as it starts to boil, reduce heat to low and cook for 30 minutes.
8. Use a strainer to drain the mango syrup and let it cool for 30 minutes.
9. Then, add the syrup to the blender along with the fruits.
10. Once blended, pour into the mold of your choice.
11. Let it freeze for a minimum of 6 hours.
12. Remove from freezer 10 minutes before serving.
13. Serve with a few drops of Cointreau and mint for garnish.

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