This creamy tropical sorbet pairs sweet mango with bright pink dragon fruit and tangy passion fruit. It's a simple, homemade fruit sorbet with a deliciously thick, scoopable texture and a naturally refreshing, feel-good finish.
I love how easy this Ninja Creami sorbet is. You add everything to the pint, freeze, and spin. The mango makes it naturally creamy, the passion fruit adds a tangy pop, and the sea moss helps give it that thick, smooth texture you usually only get from store-bought sorbet. It's perfect for hot afternoons, backyard gatherings, or anytime you want something refreshing and naturally sweet.
If you love tropical flavors as much as I do, you'll also want to try my Mango Passion Fruit Sorbet or Tajín Mango Sorbet.
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Why You'll Love This Tropical Sorbet:
- Just five simple ingredients
- Thick, creamy texture without dairy
- Bright tropical flavor in every bite
- Only a few minutes of hands-on time
- Naturally vegan, gluten-free, and no refined sugars
Ingredients To Make this Tropical Sorbet:
- Frozen Mango: This is the sorbet's creamy base and adds natural sweetness.
- Frozen Dragon Fruit: This gives the sorbet its gorgeous pink color and a mild, lightly sweet flavor.
- Passion Fruit Juice or Purée: This adds a tangy, tropical flavor and the liquid needed for a smooth spin.
- Agave: A little agave balances the passion fruit's tartness.
- True Sea Moss Passion Fruit: This is my secret for an extra-thick, smooth texture, and the passion fruit flavor blends right in. I keep a jar in my fridge at all times (and yes, you can eat it straight off the spoon for extra minerals, vitamins, antioxidants, gut health, and so much more). I also love the cherry flavor, and you can use it to make my Raw Vegan Cherry Almond Cheesecake.
See recipe card for quantities.
How To Make It:
- Fill the pint: Add the frozen fruit, passion fruit juice or purée, agave, and True Sea Moss directly to your Ninja Creami pint.
- Freeze: Freeze the pint on a level surface for 24 hours, or until completely solid.
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- Process: Place the frozen pint into the Ninja Creami and process on the Sorbet setting. If it looks crumbly, use the Re-Spin setting once more until it's thick, smooth, and creamy.
- Serve: Scoop into bowls and enjoy right away.
Top Tips:
Here are a few of my tips to make this sorbet turn out perfect every time.
- Freeze on a level surface: An uneven top can cause the blade to process unevenly.
- Don't skip the full 24 hours: The pint needs to be frozen solid for the smoothest texture.
- Stay below the max fill line: Overfilling can damage the machine and affect texture.
Variations & Substitutions:
- Swap the Sweetener: Maple syrup works in place of agave. But I prefer agave here because its mild flavor lets the fruit shine.
- Use Fresh Fruit: Since everything gets frozen in the pint anyway, fresh mango and dragon fruit work just as well.
- Try Pineapple: Swap the dragon fruit for frozen pineapple for a sweeter, piña colada vibe, especially if you have leftovers from making my Pineapple Mango Juice.
- Add Toppings: Top with shredded coconut, fresh berries, or homemade candied pecans for an extra-sweet crunch.
Storage:
- Refrigeration: Not recommended, as the sorbet will melt. If it does, refreeze it in the pint and process again.
- Best Texture: It's thickest and creamiest right after spinning, so serve it immediately.
- Freezing: Smooth the top of any leftovers and freeze in the pint for up to 1 month. Re-spin before serving.
Equipment:
- Ninja Creami: For turning the frozen pint into smooth, creamy sorbet.
- Ninja Creami Extra Pints: For keeping a second batch frozen and ready to go.
- Measuring Cups: For measuring the fruit and juice.
Tropical Sorbet Recipe FAQs:
Yes. Blend the frozen mango and dragon fruit with the other ingredients in a high-speed blender, adding just enough juice to get it moving. It will have more of a soft-serve texture, so freeze it for 1 to 2 hours if you want it firmer.
It usually just needs another spin. Add 1 tablespoon of passion fruit juice and use the Re-Spin setting until smooth.
You can, but it helps create that thick, creamy texture. Without it, the sorbet will be a little icier.
More Refreshing Frozen Treats To Try Next:
If you try this Thick & Creamy Tropical Sorbet Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Thick and Creamy Tropical Sorbet
Equipment
Ingredients
- 1 cup frozen mango
- ⅓ cup frozen dragon fruit
- ½ cup passion fruit juice or purée
- 1 tablespoon agave or any liquid sweetener
- 1 tablespoon True Sea Moss Passion Fruit Gel
Instructions
- Add the frozen mango, frozen dragon fruit, passion fruit juice or purée, agave, and True Sea Moss Passion Fruit directly to the Ninja Creami pint container.
- Smooth the top, making sure the mixture stays below the max fill line.
- Freeze the pint on a level surface for 24 hours, or until completely solid.
- Place the frozen pint into the Ninja Creami and process using the Sorbet setting.
- If needed, use the Re-Spin setting once more until the sorbet is thick, smooth, and creamy.
- Serve immediately and enjoy.
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