Mango Pineapple Ninja CREAMi Sorbet Recipe
- kcal
- 285
- protein
- 3g
- sugar
- 52g
- fat
- 1g
per pint, estimated
Mango and pineapple is the pairing that never misses: mango brings the body, pineapple brings the acid, and together they spin into something that tastes like it came out of a resort freezer case. Four ingredients do all the work, and two of them come straight from the freezer aisle — frozen chunks are cut from ripe fruit, so there is no peeling, no ripeness roulette, no waiting. Lime sharpens the edges, a splash of water loosens the blend just enough to pour, and the pinch of salt doesn't count. Spin on SORBET, respin once, and it lands dense, glossy, and sunset-orange. Vegan, dairy-free, and gluten-free with zero substitutions.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Frozen mango chunks | 1 1/2 cups | 225 g | 180 | 2g |
| Frozen pineapple chunks | 1 1/4 cups | 195 g | 100 | 1g |
| Cold water | 3 tbsp | 45 ml | 0 | 0g |
| Fresh lime juice | 1 tbsp | 15 ml | 4 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Add the frozen mango, frozen pineapple, cold water, lime juice, and salt to a blender and blend until completely smooth — about 60 seconds, scraping down the sides once. The purée should pour like a thick smoothie.
Pour into the CREAMi pint, stopping at the max-fill line, and freeze upright on a level shelf for a full 24 hours.
- Spin: SORBET
Process on SORBET. Expect the first pass to come out dry and crumbly — all-fruit bases almost always do.
- Spin: RE-SPIN
Drizzle 1 tbsp cold water over the surface and RE-SPIN. The sorbet is ready when it turns glossy, deep golden-orange, and holds a soft ridge. Serve immediately.
If it comes out crumbly: respin
If the first spin looks crumbly or coarse, drizzle 1 tbsp cold water over the surface and RE-SPIN — all-fruit bases freeze harder than dairy ones and almost always earn the second pass. The sorbet is done the moment it turns glossy and holds a ridge; extra respins just melt it back toward smoothie.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and process on the Deluxe SORBET setting. On the Scoop & Swirl (NC701), spin the same base on SORBET, then use SWIRL to fold through small frozen pineapple chunks for a tropical ripple.
FAQ
Can I use fresh mango and pineapple instead of frozen?
Yes, but cube both and freeze them solid on a sheet pan for 3–4 hours first — the CREAMi processes frozen bases, and fresh tropical fruit blends loose enough to slosh. Frozen chunks are cut from ripe fruit and skip the whole step.
Why is my mango-pineapple sorbet icy or crumbly?
The base is fruit, water, and nothing else, so it freezes harder than any dairy pint and takes longer to relax in the machine. Blend until the purée is fully smooth, give it the full 24-hour freeze, and RE-SPIN with 1 tbsp of cold water — that second pass is where sorbet turns silky.
Can I skip the lime juice?
You can, and the sorbet will still spin — but it will read flat and candy-sweet. The acid is seasoning, not flavor: a tablespoon sharpens both fruits without announcing itself. Fresh lemon juice swaps in cleanly if that's what you have.
Is this recipe actually vegan and dairy-free?
Yes — mango, pineapple, water, lime, and a pinch of salt, so it is vegan, dairy-free, and gluten-free by construction rather than substitution. The creaminess comes from mango's natural pectin and the machine's spin, not from any dairy or stabilizer.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
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