Mango Pineapple Sorbet
Living in Florida means dealing with heat nearly all year round and right now, we’re in the Spring preheat phase. It’s like a Jersey summer, but we’re just warming up before the full force Florida sun kicks in. So naturally, I’m reaching for any and all ways to stay cool. One of my all time favorite methods? A frozen treat, of course!
When I was younger, I’d practically chase down the ice cream truck. But now that they’re few and far between — and thanks to my amazing sister-in-law who gifted me a Ninja Creami for my birthday - I’ve upgraded my frozen treat game. (She seriously spoiled me. I wasn’t about to buy one myself, even though I secretly wanted it.)
If you’re like me, your kitchen has its fair share of barely used gadgets. I promised myself the Creami wouldn’t be one of them. So I’ve been challenging myself to come up with fun, easy recipes and this 2 ingredient mango pineapple sorbet might just be my favorite yet.
Let’s dive into the recipe!
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Ingredients
2 ripe mangos, peeled and diced
Pineapple juice, enough to fill to the max fill line in your Ninja Creami pint after adding the mango
Tip: Fresh or frozen mango works! Just make sure it’s sweet and ripe for the best flavor.
Instructions
Peel and dice your mangos, then add them to your Ninja Creami pint container.
Pour in pineapple juice until it reaches the max fill line.
Freeze the container overnight (at least 12–24 hours for best results).
The next day, remove from the freezer and spin using the Sorbet setting on your Ninja Creami.
If the texture comes out crumbly, add a splash of pineapple juice and re-spin until smooth and creamy.
Scoop, serve, and enjoy your refreshing 2-ingredient mango pineapple sorbet!
Equipment
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