A dense, smooth, high-protein tropical sorbet formulated specifically for the Ninja Creami.
Unflavoured protein isolate is added to increase protein density while preserving a clean fruit profile.
Designed for repeatable preparation, low calorie density, and stable Creami texture.
- ⏲️ Prep time: ~20 min
- 🍳 Cook time: ~0 min (no thermal cook; mixing and freezing only)
- ❄️ Freeze time: ~12 h
- 🍽️ Servings: 1–2
Ingredients
Base
- 125 g mango purée
- 112 g pineapple purée
- 200 g water
- 25 g erythritol
- 30 g unflavoured whey protein isolate
- 0.3 g salt
- 1.0 g xanthan gum
- 1 pellet sucralose
Total mass: approximately 490–495 g
Rule of thumb: fruit + water ≈ 460 g (before protein addition)
Directions
Base (Texture-Critical Mixing)
- Add mango purée, pineapple purée, water, erythritol, salt, and sucralose to the bowl.
- Mix on low speed until erythritol is fully dissolved and the mixture is homogeneous.
- Add protein isolate gradually while mixing on low, allowing it to fully hydrate.
- With the mixer still running on low, slowly rain in the xanthan gum.
- Mix for 30–60 seconds, just until the base is smooth and slightly thickened.
Blenders are not recommended: excessive air incorporation leads to a lighter, icier Creami texture.
If a blender must be used, add xanthan last and blend briefly on low, then rest the base 5–10 minutes.
Freezing & Processing
- Pour the base into the Ninja Creami pint and level the surface.
- Freeze solid for at least 12 hours.
- Process using:
- 1× Sorbet
- 1× Re-Spin
Variations
Pure mango or pure pineapple versions work by keeping fruit + water ≈ 460 g, then adding protein and stabilisers as listed.
Mango-only
- Use mango purée only.
- Add water to reach ~460 g fruit + water.
- Xanthan: 0.8–0.9 g.
Pineapple-only
- Use pineapple purée only.
- Add water to reach ~460 g fruit + water.
- Xanthan: 1.0–1.1 g.
Mango contains significantly more functional pectin than pineapple, reducing stabiliser requirements.
Portioning & Storage
Per portion (½ pint):
- ~245 g finished sorbet
Storage
- Freezer: up to 2 months
- Best texture when processed directly from frozen; do not thaw and refreeze.
Nutritional Information (Approximate)
(1 portion = ½ pint, ~245 g ready-to-eat)
| Nutrient | Per portion | Per 100 g |
|---|---|---|
| Energy | ~95 kcal | ~39 kcal |
| Protein | ~13.5 g | ~5.5 g |
| Total carbohydrates | ~25 g | ~10.2 g |
| Sugars | ~12.5 g | ~5.1 g |
| Polyols (erythritol) | ~12.5 g | ~5.1 g |
| Fat | ~0.6 g | ~0.2 g |
| Saturated fat | ~0.1 g | ~0.0 g |
| Fibre | ~1.5 g | ~0.6 g |
| Sodium | ~110 mg | ~45 mg |
Sodium assumption: ~0.3 g added salt total; sodium from fruit and protein isolate included.
Calories assume erythritol contributes ~0 kcal and whey isolate is ~90% protein.
Notes
- Protein isolate increases solids and water binding; xanthan is increased accordingly.
- Whey isolate gives the best texture; plant isolates tend to require higher stabiliser levels.
- Mixing on low speed is critical to avoid foam and grainy freeze-out.
- Low-carb friendly, high-protein; not keto due to fruit sugars.