Tropical Pineapple Mango Dole Whip

  • Prep 5 mins
  • Total 24 hours
  • Easy
  • Serves 4

TIP: If your whip is too cold, warm slightly with your hands for a minute. This recipe can also be scooped if you want to skip the piping step.

TIP: It is important to check the temperature of your base. For best results, ensure that your base is between 9°F and -7°F before processing.

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup Dole® Frozen Pineapple Chunks
  • 1/2 cup Dole® Frozen Mango Chunks
  • 1/2 cup Dole® Pineapple Mango Juice
  • 1/4 cup unsweetened coconut milk
  • 1 teaspoon pure vanilla extract


  • Blender
  • Step 1

    In a blender, combine all ingredients and blend until smooth.

  • Step 2

    Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.

  • Step 3

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 4

    Select SORBET.

  • Step 5

    When processing is complete, remove sorbet and place into a piping bag with a star tip. Pipe into a small ice cream dish starting in the center and working upward in circles.