Caramelised Pineapple, Mango, Coconut & Coconut Sorbet Recipe

This sweet tasting pineapple and coconut sorbet is just what we’ve all been crying out for this summer. If you’re looking to try out a new dish to impress your dinner guests with, then this one will leave them hoping for a second invitation.

(Makes 4 Portions)


1 Extra sweet pineapple

500g sugar

250ml water



500ml Boiron coconut puree

1lt Boiron mango puree

Lemon balm

Crushed pistachios



500ml Boiron coconut sorbet

75g sugar

100ml water

1tbsp glucose


  1. Peel and quarter the pineapple.
  2. Bring the sugar and water to boil and pour over the pineapple, cling film and leave to cool down naturally.
  3. For the sorbet, bring the water, sugar and glucose to boil. Add the puree and put in metal bowl in the freezer, whisking every 30 mins until correct consistency.
  4. Reduce the mango puree by ½, chill and put in piping bag.
  5. Reduce the coconut puree by ½, chill and put in piping bag.
  6. To finish: Place the pineapple on a baking tray and roast on 180°C, basting with the pineapple stock until caramelised.