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Ninja Creami Tropical Fruit Sorbet (With Frozen Fruit)

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Using frozen fruit to make tropical sorbet is a simple shortcut to a treat that will leave you feeling like you’re on vacation.

Enjoy making this Ninja Creami tropical fruit sorbet with frozen fruit any time of year, for a refreshing treat with plenty of flavor.

scoops of Ninja Creami tropical fruit sorbet, made with frozen fruit, served in a glass dish.

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One of the best things about the Ninja Creami machine is its ability to make a delicious dessert out of a wide variety of ingredients.

I’ve made countless Ninja Creami sorbet recipes with fresh fruit, canned fruit, and even canned pie filling.

But using frozen fruit in the Ninja Creami is a little bit trickier, because you can’t just pack the pint full of frozen fruit and call it a day.

So once I made strawberry sorbet with frozen fruit and berry cherry sorbet with frozen fruit, I knew I would be trying more varieties!

This Ninja Creami tropical fruit sorbet was next on the list, because I want to channel some vacation vibes and enjoy tropical flavors year-round!

The result was a refreshing sorbet with just the right amount of sweet and tart flavors–and it was super easy to make.

pint container of Ninja Creami sorbet made with pineapple, mango, and papaya.

Making Ninja Creami Sorbet with Frozen Fruit

One unique aspect of the NInja Creami machine is that its bases have to freeze for 24 hours prior to processing them in the machine.

So it might seem like you could take a little shortcut and put some frozen fruit in the pint containers instead.

However, the Ninja Creami manual warns against using loose frozen fruit in the machine.

Since the machine is not a blender, it won’t just chop up the fruit. Instead, the fruit will just rattle around in the pint and potentially damage your machine.

But, if the frozen fruit is frozen within the base of the sorbet or ice cream, that’s a different story.

So I always make sure to freeze my frozen fruit directly within the base, that way it’s all one big block of frozen base.

But you can’t use plain water around the frozen fruit, because it will freeze too solid, since it doesn’t have any sugar in it.

That’s why I use a liquid with sugar content in it (this also helps the flavor of the sorbet, since frozen fruit often isn’t as sweet as fresh).

You can use a sugar-water solution, or as in this recipe, you can use some fruit juice. Just no sugar-free liquids!

As a bonus, this is a dairy-free Ninja Creami recipe and a fat free recipe!

overhead view of scoops of tropical fruit sorbet in a glass dessert cup, with a ninja creami pint container in the background.

How to Make Tropical Fruit Sorbet in the Ninja Creami

It’s really easy to whip up this refreshing sorbet.

Ingredients You’ll Need:

  • Frozen blend of tropical fruit (such as pineapple, papaya, and mango)
  • Apple juice
overhead view of a Ninja Creami pint container of tropical sorbet made with frozen fruit. An ice cream scoop is in the container.

How to Make It:

(Full printable recipe card is available below)

Prepare the base. First, you’ll add the frozen fruit to the pint container of the Ninja Creami. Be careful not to exceed the max fill line.

Then pour in the apple juice, up to the fill line. Gently press any fruit pieces down into the liquid so the fruit is submerged.

Pop the lid on the container and freeze on a level surface for at least 24 hours.

two photos; one shows frozen tropical fruit in a Ninja Creami pint container; the other shows apple juice poured into the container as well.

Spin. Remove the pint from the freezer and take off the lid. Place the container into the outer bowl of the Ninja Creami.

Secure the outer bowl into the machine and press the Sorbet button. Let the cycle complete.

two photos; one shows frozen base for tropical sorbet, the other shows a finger pointing to the sorbet button on the ninja creami machine.

Re-spin. Remove the pint from the machine and check its texture. If it looks crumbly or powdery, add a tablespoon or two of juice or water, then put it back into the machine.

Press the Re-spin button and let the cycle complete. If needed, you can do one more Re-spin after that–but the result should be nice and smooth.

Then you can serve and enjoy!

two photos; one shows crumbly tropical fruit sorbet after the first spin in the ninja creami machine; the other shows the sorbet after re-spinning, and it's much smoother and creamier.

Notes and Adaptations:

  • If you prefer to use a sugar water solution instead of juice, you can combine 2 parts water to one part sugar (so 1/2 cup water and 1/4 cup sugar). Stir until the sugar is completely dissolved, then pour over the fruit to cover.
  • Adding 1/8-1/4 teaspoon of coconut extract to this recipe would be a tasty tweak.
  • If you prefer to be able to test the sweetness of the sorbet base before freezing, you can thaw the fruit and blend with juice or sugar water, then add sweetener as needed.
close-up view of scoops of mango, pineapple, papaya sorbet made in the ninja creami and served in a glass dish. The remaining pint is in the background.

Recommended Equipment:

Yield: 1 pint

Ninja Creami Tropical Fruit Sorbet (with Frozen Fruit)

a pint of Ninja Creami tropical fruit sorbet with an ice cream scoop in it.

This refreshing tropical sorbet will make you feel like you're on vacation! It's made with frozen fruit in the Ninja Creami, so it's super easy to prepare.

Prep Time 5 minutes
Additional Time 1 day
Total Time 1 day 5 minutes

Ingredients

  • 1 1/2 - 1 3/4 cups frozen tropical fruit blend (such as pineapple, papaya, and mango)
  • 1/2 - 3/4 cup apple juice

Instructions

  1. Add frozen fruit pieces to a Ninja Creami pint container, being careful not to exceed the max fill line.
  2. Pour juice over the fruit, up to the fill line. Gently press on fruit pieces to ensure they are submerged in the juice.
  3. Close the lid on the pint container and transfer to a level surface in the freezer for at least 24 hours.
  4. Remove pint from freezer and take off lid. Place the pint into the outer bowl of the Ninja Creami, then secure the outer bowl lid. Lock the outer bowl into place in the machine, then press the Sorbet button. Allow the cycle to complete.
  5. Remove the pint from the machine and check the sorbet's texture. If it appears crumbly and powdery, add 1-2 tablespoons of juice or water to the sorbet, then return it to the machine and press the Re-spin button. If it's still crumbly after that, do another Re-spin cycle. It should be nice and smooth when it's ready.
  6. Serve and enjoy!

Notes

  • If you prefer to use a sugar water solution instead of juice, you can combine 2 parts water to one part sugar (so 1/2 cup water and 1/4 cup sugar). Stir until the sugar is completely dissolved, then pour over the fruit to cover.
  • Adding 1/8-1/4 teaspoon of coconut extract to this recipe would be a tasty tweak.
  • If you prefer to be able to test the sweetness of the sorbet base before freezing, you can thaw the fruit and blend with juice or sugar water, then add sweetener as needed.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1/2 cup

Amount Per Serving: Calories: 74Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 1g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Be sure to save this recipe to your Ninja Creami board on Pinterest!

scoops of Ninja Creami tropical sorbet in a glass dish, with the pint of remaining sorbet and a spoon in the background.
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