Check out our recipe for Ninja Creami Mango Sorbet!
If you are looking for a refreshing and healthy treat, look no further! Making mango sorbet in the Ninja Creami is super quick and super easy…and you can 100% control what you are eating. This mango sorbet does not have any weird ingredients that you can’t pronounce…and you can even use fresh mangoes if you would like!
Making mango sorbet using the Ninja Creami could not be any easier. Honestly, the hardest part is waiting 24 hours for it to freeze before creamifying it!
After you have creamified the canned mango, the result is a super creamy sorbet that tastes 100% like mangos. It really is amazing how creamy the texture is. There are no added colors or flavors in this recipe. And…bonus…it’s super easy to make!
Tips for making Ninja Creami Mango Sorbet
If the sorbet is icy or has a grainy texture, put the pint back into the outer bowl and insert it back into the Ninja Creami machine. Select the RE-SPIN function and re-spin one or two times. Due to the sorbet not having any fat or dairy in it, it may need an extra spin or two to make it creamier.
Yes! You can. After the mango sorbet has completed the sorbet process, take the inner bowl out of the Ninja Creami and add whatever mix-ins you would like to the center of the pint of sorbet. If necessary, create a hole or tunnel down the center to make room for the mix-ins. Place the inner bowl with the pint in it, into the Ninja Creami machine and select the mix-ins process.
The thicker and denser the fruit, the creamier the sorbet will be. If the sorbet is made using peaches, pineapples, or bananas, the sorbet will be thick and creamy. If the sorbet is made using less dense fruits like watermelon, raspberries, or grapefruit, the result will be less creamy and icier in texture. For more details, check out this post from Serious Eats.
You sure can! But…you will need to use 2 pint containers instead of one. You always want to make sure that the pint containers are only filled up to the max fill line and not any more than that. In order for the sorbet to turn out creamy, it needs to be mixed by the machine after freezing. If you overfill the pint, the machine is going to have a hard time mixing it and the result will not be as expected.
It depends. If you are keeping the sorbet in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your sorbet will keep for several weeks, even months. However, if you transfer your sorbet to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your sorbet will decrease greatly to just a few days and you will likely end up with freezer-burned sorbet.
Ingredient substitutions and tips for making Ninja Creami Mango Sorbet:
The full ingredient list is found at the bottom of the post in the recipe card.
Mango- I used a 15 ounce can of diced mangos in extra light syrup. You can use canned diced mangos, canned sliced mangos or even fresh mangos. Diced mangos are sold in light or heavy syrup. Either will work for this recipe. Just buy whatever you prefer in terms of the level of sweetness.
Directions for making Ninja Creami Mango Sorbet:
1. Pour 15 ounces of canned mangos, with the liquid from the can, into a Ninja Creami pint container and freeze on a level surface in a cold freezer for a full 24 hours.
2. After 24 hours, remove the pint from the freezer. Remove the lid.
3. Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the SORBET button. During the SORBET function, the sorbet will mix together and become very creamy. This should take approximately 2 minutes.
4. Once the SORBET function has ended, turn the outer bowl and release it from the Ninja Creami machine.
5. Your sorbet is ready to eat! Enjoy!
*** If the sorbet is not quite creamy enough, place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the RE-SPIN function. Once the Ninja Creami completes the RE-SPIN cycle, remove the outer bowl from the machine.
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Recipe
Ninja Creami Mango 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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
- 15 Ounces Mango (Canned)
Instructions
- Pour 15 ounces of canned mangos with the liquid from the can, into a Ninja Creami pint container and freeze on a level surface in a cold freezer for a full 24 hours.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the SORBET button. During the SORBET function, the sorbet will mix together and become very creamy. This should take approximately 2 minutes.
- Once the SORBET function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Your sorbet is ready to eat! Enjoy!
- *** If the sorbet is not quite creamy enough, place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the RE-SPIN function. Once the Ninja Creami completes the RE-SPIN cycle, remove the outer bowl from the machine.
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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Vicky says
This sounds great! If you use fresh mango, do you need to add some liquid or blend the mango first to get juicy before freezing?
Lauren Cardona says
I would recommend blending the mango before adding it to the Ninja Creami container.