Sol-ti Passion Fruit Mango Ninja Creami Sorbet

Creator: Katie Schlegel @theallnaturalvegan

Ingredients

Instructions

1. Prepare Fruit

  • Add the frozen mango and frozen passion fruit to a Ninja Creami pint container.
Clear plastic container filled with chopped frozen mango and frozen passion fruit on a wooden surface

2. Add Liquids

  • Pour in the coconut water, TROPICAL GINGER SuperShot®, and maple syrup.
Hand pouring a TROPICAL GINGER SuperShot from a bottle into a container of chopped ffrozen mango and frozen passion fruit on a wooden surface.

3. Blend the Mixture

  • Blend with an immersion blender (or regular blender) until completely smooth.
  • Freeze the pint container on a level surface for 12–24 hours, until fully solid.
Clear container of Passion Fruit Mango Sorbet surrounded by grapefruits on a wooden surface

4. Freeze the Base

  • Place in the Ninja Creami and spin on the “Sorbet” setting.
Blender container with a sorbet on a wooden surface

5. Spin and Finish the Sorbet

  • If crumbly, add 1–2 tablespoons coconut water and respin until smooth and creamy.
  • Scoop and enjoy immediately.
Clear container of Passion Fruit Mango Sorbet surrounded by grapefruits and a Bottle of TROPICAL GINGER SuperShot on a wooden surface

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