Mango Pineapple Sorbet 
YIELD: Makes 1 quart
Ingredients:
3 cups - papaya nectar or orange juice, divided
1 2/3 cup - frozen mango chunks
1 2/3 cup - pineapple chunks, canned or frozen
3/4 cup - honey
1/3 cup - fresh lime juice
Directions:
In a food processor, pureé 1 1/2 cups papaya nectar or orange juice and remaining ingredients. Stir in remaining 1 1/2 cups papaya nectar or orange juice.
Freeze according to the ice cream maker manufacturer’s instructions.
Recipe courtesy of Honey.com