Mango Sorbet (Ninja Creami Recipe)

mango sorbet with an ice cream scoop in the Ninja creami bowl.

Mango Sorbet (Ninja Creami Recipe)

Course: Dessert

Cuisine: American

Keyword: ninja creami mango sorbet

Prep Time: 5

Cook Time: 0

Freeze Time:: 1

Total Time: 1 5

Servings:

Calories: 104kcal

Author: Megan Gilmore

Mango Sorbet is the perfect dairy-free dessert for a hot summer day. It comes together with simple ingredients in your Ninja Creami ice cream maker!

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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.

Notes

Nutrition information is for 1 of 3 servings. (This is roughly a heaping half cup.) This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.

Mango Note: Frozen mango makes this process a lot faster, since it's already peeled, cut, and measured for you. It's available in bags ranging from 10 to 16 ounces, and I think any of those sizes will work with this recipe. It's flexible since you can taste as you go.

Sweetness Note: This mixture might taste very sweet when it's first blended, but keep in mind that frozen desserts have a muted flavor. That means they won't taste as sweet when frozen. Try the recipe as written before making adjustments.

Nutrition