Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pineapple mango sorbet, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I think spring is finally starting to show itself! At least here in western Pennsylvania. Yesterday, it was 91 degrees! Last week it was so cold that we had the heat on. Isn’t Mother Nature weird? I look at all weather as a blessing, though. I mean, you have to try to be thankful in all circumstances, right? Even when the weather is being snooty. LOL Anyway, in lieu of the hot temperatures we are going to make pineapple-mango sorbet. It’s a sweet, cool treat!
I really enjoy making my own sorbet and ice cream from home. It’s super easy to do and the ingredients are wholesome. So many manufacturer brands are infiltrated with weird ingredients that may even be harmful to you. Yuck!
Plus, this recipe is insanely easy to follow and chances are you might even have many of the ingredients in your kitchen already. Yay! No running to the grocery store! Enjoy 🙂
Photo and recipe courtesy of Tasty Kitchen via Two Peas And Their Pod and Oh, the Things We’ll make!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure you use ripe pineapple and mangos.