Creamy Low-FODMAP Pineapple Mango Sorbet; Gluten-free, Vegan
May 12, 2022Printer Friendly Version
Low-FODMAP Pineapple Mango Sorbet is creamy, sweet, refreshing, and good for you!
I love this healthy treat.
Sorbet contains a higher amount of fruit and less fat than traditional ice cream. It is an ideal low-FODMAP frozen dessert to cool you down on those hot summer days. And it looks so pretty! Just like sunshine.
Although it is true that large amounts of mango would be high FODMAP, you CAN enjoy 40g for one serving. That is plenty for this recipe that serves 4!
This low-FODMAP Creamy Pineapple Mango Sorbet is a delicious vegan option- the touch of coconut cream provides a little more smoothness and a hint of the tropics.
For other tips on low-FODMAP ice cream choices, see my low-FODMAP Ice Cream Taste Test!
You may also love:
- Low-FODMAP Dark Chocolate and Toasted Almond Ice Cream
- Low-FODMAP Mini Strawberry Lemon and Orange Trifles
- Low-FODMAP Fresh Strawberry Ice Cream
- Low-FODMAP Ice Cream Sandwiches
- Low-FODMAP Pineapple Coconut Bars
- Low-FODMAP Chocolate Ice Cream Pie or Mississippi Mud Pie
Check out over 450 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP date at time of posting)
Prep time: 20 minutes
Chill time: 5 hours or overnight
Total time: 5 hours 20 minutes
Equipment: Ice cream maker, blender or food processor
NOTE: YOUR ICE CREAM MAKER NEEDS TO BE CHILLED IN ADVANCE OVERNIGHT TO MAKE THIS SORBET, PLAN AHEAD 🙂
- 1 & 1/4 cups (200g) fresh, ripe pineapple chunks
- The riper the better! It will be more juicy and sweet
- 1 cup (140g) is one low-FODMAP serving for fresh pineapple
- Do not substitute canned as it is higher in FODMAP levels
- This is about 1/2-3/4 of a pineapple
- 3/4 cup (125g) fresh, ripe mango chunks
- 40g is one low-FODMAP serving
- This is about 1 mango
- 6 tablespoons granulated sugar
- 1/4 cup water
- 1/4 cup whipping cream or canned coconut cream for vegan version
- Not the same as ‘cream of coconut’- see my low-FODMAP Grocery blog for tips on this ingredient!)
- I used coconut cream
- 1/4 cup is one low-FODMAP serving
- 2 teaspoons freshly squeezed lemon juice
- A pinch of kosher salt
- Ensure your ice cream maker is chilled overnight in freezer prior to use
- Place the pineapple and mango chunks in a food processor or blender with the sugar and water
- Process until smooth
- Pour in the whipping cream or coconut cream, lemon juice and pinch salt. Blend to combine
- Taste, and add up to 2 tablespoons sugar if desired. It will taste less sweet when frozen (the sweetness will vary based on your fruit)
- Refrigerate mixture for 2 hours or longer if possible (I usually do so overnight. It should be 40 degrees F to churn properly). You should have about 2 cups of liquid sorbet
- Once chilled, pour the refrigerated sorbet mixture into your ice cream maker and process according to machine’s instructions
- Pour the pineapple mango sorbet into a freezer safe dish, cover and freeze for at least 6 hours (or if you like to eat it softer, consume immediately)