Jungle Sherbet - cooking recipe

Ingredients

4 cups mango nectar
1 (8 ounce) can crushed pineapple
1/2 cup sliced peaches, pureed
1/2 cup white sugar
1/2 cup heavy whipping cream

Preparation

Mix mango nectar, crushed pineapple, peaches, sugar, and heavy cream together in a large bowl.
Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.