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This Ninja Creami low-calorie tropical triple-layered sorbet is one of the most fun recipes I’ve made in the Ninja Creami. It has THREE different tropical fruit layers (banana, mango, and dragon fruit) that come together to look just like a sunrise or sunset. It’s beautiful, easy, and only 3 ingredients.
This recipe comes in at 261 calories, 3 grams of protein, 47 grams of sugar, 1 gram of fat, and 64 carbs for the ENTIRE pint.
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Most Ninja Creami sorbet recipes are one flavor blended together, but this one is different because the fruit stays LAYERED. You get yellow banana on the bottom, orange mango in the middle, and bright pink dragon fruit on top. When you scoop it out, you get all three tropical flavors in the same bite without them being blended into one flavor.
The colors of this sorbet are what make it so fun. The banana, mango, and dragon fruit stack up in the pint container to look just like a tropical sunrise or sunset. It’s the kind of recipe that’s just as beautiful to look at as it is to eat, and it’s perfect for summer parties or anytime you want something a little more special.
The mashing technique is really important for this recipe. Each layer of fruit needs to be mashed down really well in the container so there are no gaps between the fruit pieces. The natural juice from the fruit will fill in any little gaps, which means you don’t need to add any extra liquid to the recipe. Just mash, level, and repeat with the next fruit.
One thing to know before you make this is that you do NOT want to blend the fruit ahead of time. If you blend it, all the fruit will mix together and you’ll lose the beautiful layers. Just mash it down with a fork or spoon right in the container. The more you re-spin the sorbet in the Ninja Creami, the more the layers will start to blend together, so keep that in mind if you want to keep the layers really distinct.
This recipe is really easy to switch up with different fruit combinations. Strawberries and raspberries would give you a beautiful red and pink layered sorbet. Pineapple, kiwi, and blueberries would give you a fun tropical rainbow. Just make sure that whatever fruit you pick can be mashed down easily and gets layered without any gaps in the pint container.
Tips for making Ninja Creami Low Calorie Tropical Triple Layered Sorbet
Traditionally, all Ninja Creami creations are one flavor throughout because of the way the machine works and the need to pre-mix ingredients before freezing. By stacking the mashed fruit on top of each other in the container and then freezing, you get layers of different flavored sorbet in one container. When you scoop or eat straight from the container, you get to enjoy 3 different flavors all at the same time.
No, do NOT blend the fruit for this recipe! If you do, you won’t end up with the different layers in the processed sorbet. Since the fruit is being mashed in the container one on top of the other, you don’t even need to add any liquid because the juice from the fruit will fill in any gaps.
Yes! You can use fresh mango and fresh dragon fruit if you prefer. Just make sure to mash them down really well to release the juice so there are no gaps between the fruit pieces in the container.
Yes, if you’re using frozen fruit, it needs to be completely thawed before layering in the container. This way you can mash it down and get the liquid to fill in any gaps, which is what makes the sorbet processing work so well.
Since the fruit already provides its own juice, you don’t need to add extra liquid during the re-spin like you do with a lot of other Ninja Creami recipes. Just re-spin as many times as you need to get the texture right, but know that the more you re-spin, the more the layers will start to blend together.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Large Banana: Use a fresh, ripe banana that mashes down easily, and if you want to swap the banana for another fruit like strawberries or pineapple, make sure it mashes down well enough to fill the bottom layer without gaps.
- Canned Diced Mango in 100% Juice: Fresh mango works just as well as canned, just make sure to mash it down to release the juice so there are no gaps between the fruit pieces (save any extra juice in case you need it for the re-spin).
- Dragon Fruit: Frozen (thawed) dragon fruit is easy to find at most grocery stores, but fresh dragon fruit works too as long as it’s mashed down really well to get the juices out.
- Reserved Mango Juice (Optional): This only gets used if the sorbet looks really dry after the first spin (I’ve never actually had to add liquid with the re-spin, but save the extra juice just in case). You can also use any fresh fruit juice like pineapple juice or orange juice if you don’t have the reserved mango juice.
Directions for Making the Ice Cream Mixture
- Put the banana in the container and mash it so that it does not have any empty spaces around the banana pieces and the top is level. Add the mango and mash it down so that there are not gaps and the top is level. Add the dragon fruit and mash it down so there are no gaps and the top is level.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “SORBET.”
- If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times to get the layers to start to mix together.
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Recipe
Ninja Creami Low Calorie Tropical Triple Layered Sorbet
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 1 (326 g) Banana (Large, Fresh-Mashed)
- ¾ Cup Canned Diced Mango in 100% Juice (Drain the juice and reserve to use on respin if needed)
- ¾ Cup (1 Teaspoon) Dragon Fruit (Frozen fruit that's been thawed)
Optional
- 1-2 Tablespoons (2 Tablespoons) Reserved mango Juice
Instructions
Make the Ice Cream Mixture
- Put the banana in the container and mash it so that it does not have any empty spaces around the banana pieces and the top is level. Add the mango and mash it down so that there are not gaps and the top is level. Add the dragon fruit and mash it down so there are no gaps and the top is level.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "SORBET."
- If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times to get the layers to start to mix together.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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