When the summer heat kicks in, all I want is something cold, fruity, and super refreshing. This Mango Passion Fruit Sorbet hits all the right notes it’s tropical, tangy, naturally sweet, and made with just two ingredients. The best part? You don’t need an ice cream maker. I used my Nama C2 Cold Press Juicer with the sorbet attachment, and it turned frozen fruit into a creamy, dreamy treat in minutes!

Method

1. Prep Your Juicer

First, make sure your Nama C2 Cold Press Juicer is clean, dry, and ready to go. Attach the sorbet attachment that’s specifically made for processing frozen fruits into smooth, ice cream-like desserts. This part is super important using the wrong attachment won’t give you that creamy sorbet texture.

2. Prepare the Frozen Fruit

Grab your frozen mango chunks and passion fruit pulp. You want them fully frozen for the best results. If your passion fruit came in a frozen pouch (like the one from @pitayafoods), make sure it’s broken into smaller pieces for easier processing. I recommend taking both fruits out of the freezer and letting them sit at room temperature for 1–2 minutes, just so they’re not rock-hard, but still very cold.

3. Add the Fruit to the Juicer

Now for the fun part making the sorbet! Turn on your juicer and begin feeding the frozen mango and passion fruit into the chute one scoop at a time. I like to alternate between mango and passion fruit so the flavors mix together more evenly. Push the fruit down gently with the tamper if needed, but don’t rush this step. Feeding too much fruit at once can slow down the motor or make the sorbet chunky instead of smooth.

4. Collect the Sorbet

As the juicer works its magic, creamy sorbet will start to come out of the spout and into your bowl. The texture should be soft, thick, and ready to enjoy immediately. If you’re into soft-serve style desserts, this is your moment. Grab a spoon and dig in!

5. Freeze for Later (Optional)

If you want a firmer scoopable texture or need to save some for later, transfer the sorbet to a freezer-safe container. Smooth the top with a spatula and place it in the freezer. When you’re ready to serve, take it out and let it thaw for 5–10 minutes so it softens just enough to scoop easily.

Necessary Tools

Nama C2 Cold Press Juicer with sorbet attachment
Freezer-safe container (if storing)
Spatula or spoon for serving

Mango Passion Fruit Sorbet

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

2 cups frozen mango chunks
2 cups frozen passion fruit pulp (I used @pitayafoods)
Optional toppings coconut flakes, a drizzle of honey (I used @localhivehoney)

Directions

Make sure your juicer is set up with the sorbet attachment.
Add the frozen mango and passion fruit into the chute one scoop at a time. Alternate between fruits for the best blend.
Watch as the juicer magically churns out soft, cold sorbet!
Serve immediately for a soft-serve texture, or transfer it to a container and freeze for later.
If frozen, let it sit at room temp for 5–10 minutes before scooping and enjoying.

Notes

Don’t overload the juicer with too much fruit at once feed it slowly for a smooth texture.
Only use fruit that’s fully frozen or the texture might turn mushy.
Be sure to attach and set your juicer correctly using the wrong attachment won’t give you that sorbet magic.

Serving Suggestions

Top with toasted coconut flakes for crunch.
Add a light drizzle of honey for extra sweetness.
Serve in a hollowed-out mango shell for a tropical presentation.
Pair with a fruity iced tea or coconut water for a full summer snack moment.

Fun Fact

Passion fruit is rich in vitamin C and fiber, and mango is packed with antioxidants so this sorbet isn’t just tasty, it’s good for you, too. It’s like eating sunshine with a spoon!

Conclusion

This Mango Passion Fruit Sorbet is my go-to for sunny days when I want something cool and naturally sweet. It’s quick, easy, and made with real ingredients plus, using a juicer makes it feel a little fancy without the effort. Whether you eat it right away or freeze it for later, it’s a bright, refreshing treat that’ll instantly transport you to the tropics.