2 large mangoes, chopped
1/2 cup silken tofu
1/2 cup coconut milk
1/3 cup agave nectar
1/4 cup lime juice
1 (8 ounce) can crushed pineapple with juice
1. In blender, puree mangoes. Add tofu and coconut milk, and process until smooth (I added these ingredients to the original recipe, I don't think it needs the tofu but I like to sneak it into my kids food whenever I can).
2. Add agave and juice; process to combine. Transfer to bowl, stir in pineapple (don't be tempted to just throw the pineapple in the blender with everything else like I did the first time I made this. It makes the pineapple stringy and clumped).
3. Pour into ice cream maker per instructions. It took 30 minutes in my Cuisinart ice cream maker until it was frozen but still soft.
My daughter added sliced bananas to hers and I sprinkled coconut over mine. Enjoy!
Source of recipe: This recipe was inspired by mango pineapple sorbet from Our Best Bites by Sara Wells and Kate Jones.