Cool off this summer with this refreshing and easy tropical sorbet recipe! Made with pineapple, mango, papaya, and coconut, this sweet treat is the perfect snack for any day in the sun. Plus it’s no-churn and made without any added sugar!

I know I know, it’s not officially summer YET. But I am more than ready for the summer vibes and summer sweets, and if this easy tropical sorbet doesn’t get you in the mood too I don’t know what will. With just a handful of ingredients—more than half of them fruit in some form—and the easiest no-churn (no Ninja Creami even!) method, you can make it on demand all summer long!

How To Make No-Churn Tropical Sorbet

This recipe works best in a food processor, but a blender will work too as long as you have a tamper to help keep it moving. I haven’t tried it in the Ninja Creami, but you certainly could use that as well. I included tips for that option in the NOTES section of the recipe.

Ingredients Needed

Tropical fruits. I used a combination of mango, papaya, and pineapple. You could use just one or two of those three, you could add in banana or dragonfruit, you could ditch the TROPICAL theme entirely and throw in some berries even. Up to you!
Coconut milk. The most tropical of milks to use for this recipe. You do want to use the canned full-fat stuff here, that creaminess is required.
Lime juice. A little citrus tang offsets all the sweet fruits so deliciously, lemon would be okay too.
Maple syrup. Or agave or honey for extra sweetness, totally optional.

Step-By-Step Instructions

Step 1: Freeze the fruit. Unlike ice cream where you have to make a creamy base and then freeze it slowly using an ice cream maker, with sorbet you can just freeze the fruit ingredients and then blend quickly without an ice cream maker. Just like making nice cream, but without bananas as the base. If you are using fresh fruit, I like to pat it dry with a towel to remove as much water as possible before freezing because water > ice > not so smooth sorbet. You can also buy pre-frozen fruit and save yourself a couple steps.

Step 2: Blend the sorbet. Working quickly, add the frozen fruit to the food processor. Process the fruit by itself briefly, just to start breaking down the chunks. Then add the coconut milk, lime juice, and maple syrup (if using). This is where things will start to get really smooth and creamy. You want to process until no major chunks remain, but don’t over process or it will start to melt and become thin.

Step 3: Serve or re-freeze. Personally I like scoop-able sorbet texture, so I always opt to re-freeze the sorbet mixture for an hour or so before serving. A loaf pan or shallow dish works great for this, allowing plenty of surface area to scoop later. But you can also enjoy it straight out of the food processor as a more “soft serve” consistency.

Tips For Best Results

Work quickly, the freezer is your friend. Don’t rush the fruit freezing step. Leave the fruit in the freezer until you are ready to immediately blend. Transfer to the pan and into the freezer quickly if you are going for the scooped option. Any melting and having to refreeze will create ice crystals that lead to a less smooth sorbet.
Prioritize the creamier fruits. Mango will have the best texture of the three, then papaya, then pineapple. So if you aren’t using equal parts of all three, prioritize them in that order. Or add banana for extra creaminess.
Use FULL fat coconut milk. Or even coconut cream. Don’t try to opt for the carton stuff or your sorbet will turn out icy. And use as little as possible to get it to blend too.
Don’t over blend. You want to blend in the food processor as briefly as possible to again avoid melting. Stop and scrape down the sides as needed if there are chunks stuck on the sides. As soon as it seems (mostly) chunk free, stop blending.

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