If you love mangos, this Ninja Creami mango sorbet is for you. It's easy to make and full of delicious mango flavor.
Mango is my husband's first or second favorite fruit. So he was my official taste-tester when I made this Ninja Creami mango sorbet.
He's pretty good with constructive criticism, but after eating a bowl of this, he declared it was perfect. The perfect amount of lime. The perfect amount of sugar. The perfect texture. That's a winner in my book.
If you love mangos too, I hope you give this mango sorbet a try! It's easy to make and apparently perfect. At least, according to my husband.
Ingredients
- Frozen (or fresh) mango cubes - I like to use frozen mango for this recipe. I can find frozen mango at the grocery store any time of year, and it's always picked and frozen at the delicious point of ripeness, so very flavorful.
- Lime - This recipe uses a little lime juice to bring out the tropical mango flavor
- Sugar - A bit of sugar helps give the sorbet the perfect sweetness.
- Water - A bit of water helps when you're blending the mango. You don't need much, and it doesn't take away from the delicious mango flavor.
How to make Ninja Creami mango sorbet
Add all the ingredients to a blender. Blend until smooth. You may need to press on the mango to get things blended, depending on your blender.
Pour the puree into your Ninja Creami container. I use a spatula to get it all out of the blender, as the mixture is thick.
Freeze for at least 18 hours on a level surface in your freezer.
Remove from the freezer. Process on the sorbet setting. Add a splash of water and respin.
If you want the mixture even smoother, respin another 1 or 2 times.
Yum. Very scoopable and perfect.
Recipe tips
- I always run a little warm/hot water along the outer edge of the container for 30 seconds before processing. It helps the outer layer to thaw. If you're more patient, you can leave out on the counter for 10-15 minutes.
- If you have leftovers, smooth out the top and return to the freezer. You will likely need to thaw on the counter or reprocess before enjoying again.
- If you want a soft mango sorbet that's still scoopable, respin it a few times before enjoying (I personally like to do 2-3 respins for my mango sorbet, but it may depend on how your freezer settings).
Ninja Creami Mango Sorbet
Equipment
Ingredients
- 3 cups mango chunks (fresh or frozen, about 13oz)
- ¼ cup sugar
- ½ lime juice from ½ a lime
- ½ cup water
Instructions
- Add all ingredients to the blender (mango, sugar, juice from ½ a lime and water). Blend until smooth.
- Pour into your Ninja Creami container, using a spatula to scrape the mango puree out the blender.
- Freeze for at least 18 hours on a level surface in your freezer.
- Remove from the freezer and process on the sorbet setting. Add a splash of water and respin. (If desired, respin another 1-2 times depending on how soft you want your mango sorbet).
- Enjoy!
Notes
- If needed use a spoon or butter knife to loosen ingredients if they get stuck while blending -- after you turn the blender off of course. You can also add a tiny bit more water if needed.
- I always run a little warm/hot water along the outer edge of the container for 30 seconds before processing. It helps the outer layer to thaw. If you're more patient, you can leave out on the counter for 10-15 minutes.
- If you have leftovers, smooth out the top and return to the freezer. You will likely need to thaw on the counter or reprocess before enjoying again.
- If you want a soft mango sorbet that's still scoopable, respin it a few times before enjoying (I personally like to do 2-3 respins for my mango sorbet, but it may depend on how your freezer settings).
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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