This Ninja Creami Peach Mango Sorbet is a light and refreshing three-ingredient sorbet with no added sugar!

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Recipe Highlights:

If you need a refreshing, hydrating treat to beat the summer heat, this peach mango sorbet is what you need!

It’s subtly sweet and refreshing, with just three ingredients – peaches, mango, and coconut water. And while you can always add honey or another preferred sweetener of choice, if you’re looking for something sweeter, it’s so refreshing and sweet as is!

Plus, with the addition of coconut water, it’s actually quite hydrating! Did you know that coconut water naturally contains electrolytes, like potassium, manganese and sodium?

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

Peaches – I use frozen peaches for convenience (and they’re just as nutritious, since they’re picked and flash frozen at peak ripeness). You can also use fresh or canned peaches, too. If using canned peaches, I do recommend looking for ones canned in 100% juice, and not syrup.
Mango – Similar to peaches, I use frozen mango out of convenience. But use what you have/ what’s convenient for you!
Coconut Water – Similar to a juice, coconut water is the clear liquid inside a coconut (not the creamy white coconut milk).

How to Make Peach Mango Sorbet in the Ninja Creami

For complete instructions, please check out the recipe card at the bottom of this post.

ingredients for mango peach sorbet in a ninja creami pint

This is a very low maintenance sorbet! All you do is fill the Ninja Creami pint with an even split of frozen mango and frozen peaches, then cover up to the “max fill” line with coconut water. Then all you have to do is freeze overnight, spin a couple times on the sorbet setting, and you’re good to go!

frozen ninja creami pint of peach mango sorbet

making peach mango sorbet in the ninja creami

Ninja Creami Sorbet Tips

Before freezing, you want to make sure the mango and peach slices are entirely submerged under the coconut water. Having a very uneven surface can cause problems with the Ninja Creami blade.
While the Ninja Creami manual recommends freezing prepared pints for 24 hours, I find often that 8 hours is fine. Especially in the case of this sorbet using frozen fruit!
Before spinning, set the creami out on the counter for 10-15 minutes, or run the sides of the creami under tap water for a minute. This helps prevent some of the contents from sticking to the side of the pint and not incorporating into the sorbet.
With sorbet, I find spinning a cycle on the sorbet setting and then 1-2 respins seems to be the sweet spot. I don’t typically add anything before respins with sorbet, but you could add a splash more coconut water if you’d prefer.

prepared pints of peach mango sorbet for the ninja creami

Mango Peach Sorbet Variations

Dial up the sweetness by mixing in a tablespoon of honey to the your pint. You can use your preferred sweetener substitute, too.
Add some lime – both juice and zest! This adds a delicious zesty, bright flavor.
Make it creamy by swapping coconut water for coconut milk.
Sprinkle Tajin for a chili lime kick at the end – don’t forget to line the rim of your sorbet cup with tajin, too!
Have leftover sorbet? Let it melt down, then pour into a popsicle mold! My family didn’t have quite enough leftover, so we blended in some fresh pineapple, coconut milk, and honey, too, and they were the most delicious popsicles ever!

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