Tropical Breakfast Sorbet

Another delicious recipe for you to try from Maiken Fortes


  • 2 cups frozen pineapple (about 2x 200g of Blue Skies fresh-cut pineapple)
  • 2 cups frozen mango (about 2 x 200g of Blue Skies fresh-cut mango)
  • 1 Lime
  • 1/4 cup coconut cream
  • 1 cup granola


  1. Placed freshly cut pineapple and mango (diced) into a plastic bag and freeze overnight.
  2. For mango layer: Add mango and zest of lime into blender on mediumspeed until mixture is thick and smooth
  3. For pineapple layer: Add pineapple chunks and coconut cream into blender and combine until stiff.
  4. In a serving pot, add granola base and top with mango and pineapple layer. Garnish with freeze dried fruit or toppings of your choice.

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