Pineapple and mango sorbet

Serves 6
200ml water
200g caster sugar
1 pineapple, diced
2 mangos, diced
Pinch of salt
  1. Combine the water and sugar in a saucepan over a medium heat, stirring until the sugar dissolves. Simmer for 10 minutes until it thickens to a syrup.
  2. Add the syrup, pineapple, mango and a pinch of salt to a food processor. Blend until smooth.
  3. Transfer to an ice cream machine and churn until it reaches a “soft scoop” texture. Transfer to a container and freeze until firm.
  4. Let the sorbet sit at room temperature for 5-10 minutes before scooping.

Per serving: 225k cals, 0.6g fat (0.2g saturated), 58.3g carbs (56.1g sugars), 1.4g protein, 2.7g fibre, 0.003g sodium