Pull your frozen mango and frozen passion fruit from the freezer. Let them sit on the counter for 3-4 minutes. You want them slightly softened but still frozen solid. This makes blending easier without turning everything into juice.

Add the frozen mango to your blender first. It's denser, so starting with it helps create the vortex you need.

Add the frozen passion fruit on top, then drizzle in your maple syrup or agave.

Blend on high, using your tamper if you have one. You'll need to stop and scrape down the sides 2-3 times. The mixture will go from chunky to smooth in about 60-90 seconds of actual blending time.

Once it reaches soft-serve consistency, stop immediately. You want it thick and creamy, not melted.

Serve right away for soft-serve texture, or transfer to a freezer-safe container and freeze for 2-3 hours for scoopable sorbet.

Seal the container and freeze for 24 hours. Yes, the full 24. This is not optional. Under-frozen bases don't spin properly and you'll end up with icy texture.

After 24 hours, remove the container from the freezer. The mixture will be rock solid, which is exactly what you want.

Install the Creami paddle, lock the container into the machine, and run the Sorbet function.

Once the cycle finishes, check the texture. If there's a crumbly hole in the center or it looks slightly icy, run a Re-Spin cycle. This usually gives you perfect smoothness.