Healthy Recipes

Pineapple carpaccio with mango sorbet

Tropical flavours are given room to shine in this super simple dessert.

By Lisa Featherby
  • 25 mins preparation plus freezing
  • Serves 6
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Scent is everything when picking pineapples. You don't need to add much to a great-tasting pineapple - we've gone with a no-churn mango sorbet. Start this recipe a day ahead to freeze the sorbet.


  • 1 ripe pineapple
  • 2 passionfruit
  • finely grated rind of 1 lime
  • coarsely chopped roasted macadamia nuts, to serve
Mango sorbet
  • 3 ripe mangoes (about 650gm), diced
  • 2½ tbsp rice malt syrup
  • juice of 1 lime, or to taste


  • 1
    For mango sorbet, purée mango with rice malt syrup and 100ml water until smooth, then strain through a fine sieve. Transfer purée to ice-cube trays (or place 1⁄4 cup purée in separate snap-lock bags) and freeze overnight. Transfer cubes to a food processor and process until smooth, adding lime juice to taste, then freeze until just firm. Sorbet is best eaten within two days.
  • 2
    Working around the outside of the pineapple, shave off very thin slices with a knife until you reach the core (this can be done ahead and the slices refrigerated until needed.)
  • 3
    To serve, arrange pineapple on plates, top with passionfruit, lime rind and macadamia nuts and serve with scoops of mango sorbet.