Pineapple Carpaccio with Mango Sorbet


  • Fresh pineapple - peel fresh pineapple and slice into thin round slices.
  • 3 cups sugar
  • 700ml water
  • 300grams fresh mango flesh (if in season) or frozen mango cheeks


  1. Stir the sugar and water in a small saucepan over a low heat until dissolved.
  2. Increase heat to high and bring to boil.
  3. Place mango flesh in a food processor and process until smooth, combine all the mixture.
  4. Tip the mixture into the container and freeze it overnight.
  5. Break into chunks and whirl in a food processor until smooth. Tip back into the container and refreeze for at least 1 hour or until it can be scooped.


Place pineapple slices onto plate and scoop one portion of mango sherbet on top.

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