Mango sorbet might be one of the easiest summer desserts to make. You’ll need only three simple ingredients and a little patience. Or 24 hours of patience, to be exact, when using a Ninja Creami.
There is a waiting period between blending the ice cream and letting it freeze before you can use a Ninja Creami machine. I wasn’t thrilled about this concept at first, but now that I’m used to it, I think this tropical dessert is worth the wait!
See the additional tips below if you’d like to enjoy this sorbet faster.
⭐⭐⭐⭐⭐ Featured Review “Wow. That is soooo delicious! Great recipe! This one is a keeper.” – Elle
Mango Sorbet Ingredients
- Frozen Mango. While fresh mango is an option, starting with frozen mango will make your life much easier. Frozen mango is peeled, measured, and cut into chunks for you, so there’s no extra prep work involved.
- Maple Syrup. This natural sweetener keeps this recipe vegan, without adding a noticeable maple flavor. (The only ingredient on the label should be pure maple syrup.)
- Lime Juice . A squeeze of fresh lime juice helps brighten the flavor of this sorbet, making it totally irresistible.
- Water. A small amount of water helps everything blend smoothly.
How to Make Mango Sorbet in the Ninja Creami
Step 1:
For more effortless blending, let the bag of frozen mango sit on the counter for 10-15 minutes.
Add the frozen mango chunks, water, maple syrup, and lime juice (or lemon juice) to a high-speed blender. Secure the lid and blend until smooth, stopping to scrape down the sides of the blender if needed. There should be no visible mango chunks remaining.
Find the full measurements in the recipe card below.
Step 2:
Taste the mixture and adjust the sweetness, if needed. You can always add an extra splash of sweetener if needed.
Pour the blended mixture into the Ninja Creami pint container. This amount should remain under the “max fill” line. Secure the lid and place it on a flat shelf in the freezer for at least 24 hours.
Step 3:
Once the mango sorbet is frozen solid and you’re ready to enjoy it, remove the lid. Place the pint bowl in the outer bowl of the Ninja cream, then secure the lid with the blade attached.
Click the machine into place in your machine, then press the Sorbet button for the first spin.
The machine will run for approximately 2 minutes. After this first run, the texture may look icy or chalky. That’s normal! Secure the lid and use the re-spin cycle for another round of processing. If you’d like to add any mix-ins, now is the time to do so.
Ninja Mango Sorbet Serving Tips
Once your mango sorbet reaches the desired texture, it’s ready to serve. (Re-spin again, if needed, until it reaches a creamier texture.)
If you have leftovers, store them in an airtight container in the freezer for up to 3 months. You will likely need to process this again, as this sorbet will harden again when frozen overnight.
Ingredients1x2x3x
- 12 ounces frozen mango
- 2 tablespoons maple syrup
- ½ cup water
- 1 teaspoon fresh lime juice
Instructions
- For easier blending, let the bag of frozen mango thaw on the counter for 10-15 minutes. Then add it to a blender with the maple syrup, water, and lime juice. Secure the lid and blend until the mixture is smooth. Stir well to make sure no mango chunks are missed.
- Pour the mango mixture into a Ninja Creami pint. This amount shouldn’t go past the “Max Fill” line. Secure the lid and place the container on a flat shelf in your freezer. Let it freeze for 24 hours before moving to the next step. (You can make this even further in advance if you want to; up to 3 months or more.)
- When you’re ready to serve the Mango sorbet, remove the pint container from the freezer and take off the lid. Place the pint in the outer bowl and secure it in the Ninja Creami machine. Press the “Sorbet” button and let it process. (This will take about 2 minutes.)
- When the Sorbet setting is done, your ice cream won’t be ready yet. It will look fluffy and chalky. Return the pint to the machine and press the “Re-spin” setting to process again. Repeat the process, if needed, until the mango sorbet looks creamy and scoopable. It’s a good sign if there’s a hole in the center of your sorbet after the re-spin setting. Serve the sorbet right away for the best texture.
- You can store leftovers tightly sealed in the freezer for up to 3 months. You might want to run a re-spin setting each time you serve it to avoid an icy texture.
Notes
Nutrition
More Recipes to Try
- Cottage Cheese Ice Cream (High Protein!)
- Coffee Ice Cream
- Chocolate Coconut Milk Ice Cream
- Banana Ice Cream
- Vegan Strawberry Ice Cream
Mango Sorbet (Ninja Creami Recipe)
Ingredients
- 12 ounces frozen mango
- 2 tablespoons maple syrup
- ½ cup water
- 1 teaspoon fresh lime juice
Instructions
- For easier blending, let the bag of frozen mango thaw on the counter for 10-15 minutes. Then add it to a blender with the maple syrup, water, and lime juice. Secure the lid and blend until the mixture is smooth. Stir well to make sure no mango chunks are missed.
- Pour the mango mixture into a Ninja Creami pint. This amount shouldn’t go past the “Max Fill” line. Secure the lid and place the container on a flat shelf in your freezer. Let it freeze for 24 hours before moving to the next step. (You can make this even further in advance if you want to; up to 3 months or more.)
- When you’re ready to serve the Mango sorbet, remove the pint container from the freezer and take off the lid. Place the pint in the outer bowl and secure it in the Ninja Creami machine. Press the “Sorbet” button and let it process. (This will take about 2 minutes.)
- When the Sorbet setting is done, your ice cream won’t be ready yet. It will look fluffy and chalky. Return the pint to the machine and press the “Re-spin” setting to process again. Repeat the process, if needed, until the mango sorbet looks creamy and scoopable. It’s a good sign if there’s a hole in the center of your sorbet after the re-spin setting. Serve the sorbet right away for the best texture.
- You can store leftovers tightly sealed in the freezer for up to 3 months. You might want to run a re-spin setting each time you serve it to avoid an icy texture.
