Pineapple with Rum and Honey Sauce and a Mango Sorbet

Alex Mackay's light, fruity dessert will turn your dining table into a tropical paradise for a lot less than the cost of a holiday
By Alex Mackay
Pineapple with Rum and Honey Sauce and a Mango Sorbet
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the mango sorbet

  • 1 large ripe mango
  • 1 lime, juice only
  • caster sugar, to taste

For the pineapple

  • 1 large very ripe pineapple
  • 150 g honey
  • 50 g unsalted butter, diced

For the sauce

  • 2 passion fruit, pulp only
  • 75 ml white rum


1. Preheat the oven to 200C/gas 6. Line a baking sheet with parchment paper and set aside.

2. To make the sorbet, peel the mango and remove the flesh from the stone. Purée in a blender with the lime juice, adding sugar to taste. Place the mixture in an ice cream machine to churn and freeze, following the manufacturer's instructions.

3. Meanwhile, peel the pineapple. Cut four slices 5mm wide from one end. Lay them on the lined baking sheet. Cut the remaining pineapple into six wedges and remove the core. Slice four of the wedges finely and lay them on top of the circles of pineapple.

4. Trickle each mound of pineapple with a tablespoonful of honey and dot with the butter. Bake for 25 minutes. About halfway through cooking, carefully brush the fruit with any butter and honey that has escaped onto the tray.

5. While the pineapple cooks, cut the remaining two wedges of pineapple into small cubes and place in a saucepan with the remaining honey, 150ml water and the passion fruit pulp. Bring to the boil and simmer for 3 minutes. Add the white rum and leave to cool.

6. Carefully place a mound of pineapple on each dessert plate. Add a scoop of mango sorbet and some of the sauce and serve.

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