Ninja Creami Mango Sorbet
This 3-ingredient Ninja Creami Mango Sorbet is sweet, creamy, and filled with delicious mango flavor. Using fresh or frozen mango chunks, lemon juice, and cane sugar, the Ninja Creami ice cream machine turns it into the best summer treat.
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Why You’ll Love This Recipe
- This mango sorbet in the Ninja Creami is so smooth and creamy that my family kept asking me if there was milk or cream in it, but no, it’s completely dairy-free.
- This Ninja Creami mango sorbet recipe is made with frozen fruit, lemon juice, and cane sugar, not canned mango, condensed milk, or syrup. So you can feel good about enjoying this treat regularly!
- This mango sorbet recipe is super simple to make whenever you are craving a tropical sweet treat during the spring and summer! It will chase away the hot summer heat and satisfy your sweet tooth at the same time. All you need is a high-speed blender and a Ninja Creami ice cream machine.
Recipe Ingredients
- Mango – I used frozen mango chunks, but using fresh mangoes will give this sorbet a really delicious and intense mango flavor. Just allow the frozen fruit to thaw slightly to make blending easier.
- Cane sugar – To give just a touch of sweetness and a soft texture to this sorbet. If you are using ripe fresh mangos you may not need to add as much sugar.
- Lemon juice – Adds a slightly tangy flavor that complements the sweetness and fruitiness of the mango very nicely. Substitute with lime juice for a different flavor.
How to Make Ninja Creami Mango Sorbet
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Add mango chunks, cane sugar, and lemon juice to a high-speed blender. If using frozen mango chunks, allow them to thaw for at least 30 minutes to 1 hour to make blending easier.
Blend everything until smooth then pour it into a Ninja Creami pint container then top with a lid. Make sure the mixture doesn’t go over the max fill line.
Place the container in the freezer on a level surface to freeze for at least 22 – 24 hours.
Once frozen, remove the lid then insert it into the Ninja Creami outer bowl then insert into the Ninja Creami ice machine. Press the SORBET button and let it run through the cycle.
Remove the pint container from the machine. Your mango sorbet should be nice and creamy, if not, add a splash of juice then run it through the RE-SPIN cycle until it reaches your desired consistency. Scoop, serve, and enjoy!
Variations
- Add a splash of coconut milk or a few pineapple chunks for a fun tropical flavor.
- Mix in strawberries to give a very fruity flavor and nice color.
- Use fresh mangos to give an even stronger intense mango flavor to this Ninja Creami sorbet.
- Use this sorbet as the base of a smoothie bowl topped with fresh berries, more mango chunks, or granola.
Frequently Asked Questions —
Mango sorbet tastes like sweet and creamy dairy-free ice cream with a bold mango flavor.
Yes! A lot of times I just frozen fruit instead of fresh because it’s easier. The main thing to keep in mind is to always thaw your frozen fruit before blending and pouring it into the pint container. Chunks of hard fruit can potentially damage the blades of the machine.
Your sorbet could be crumbly if your freezer is too cold. If this happens you can run your sorbet through the RE-SPIN cycle with a splash of juice.
It’s recommended to wait the full 24 hours before processing, but I have blended it after 22 hours and it was fine.
Looking For More Ninja Creami Recipes?
- Fresh Peach Ninja Creami Sorbet
- Ninja Creami Raspberry Sorbet
- Ninja Creami Strawberry Sorbet (Dairy-free)
- Ninja Creami Watermelon Sorbet
- Ninja Creami Raspberry Frozen Yogurt
- Ninja Creami Peach Frozen Yogurt
- Ninja Creami Mango Frozen Yogurt
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Ninja Creami Mango Sorbet
Equipment
- Freezer-safe reusable containers used to store any leftovers
Ingredients
- 3 cups mango chunks fresh or frozen
- 4 tablespoons cane sugar see notes section if using fresh mango
- 1- 2 teaspoon lemon juice
Instructions
- Allow frozen mango to thaw for at least 30 minutes then add it to the blender with the sugar and lemon juice.3 cups mango chunks, 4 tablespoons cane sugar, 1- 2 teaspoon lemon juice
- Blend until smooth then pour the mango mixture into a Ninja Creami pint container, making sure it doesn’t go over the max fill line.
- Cover with a lid then freeze on a level surface for at least 22 – 24 hours.
- Remove the lid. Sometimes the frozen sorbet will dome in the middle. Use a spoon to scrape that off so it doesn't damage the Ninja Creami blades. Then insert into the Ninja Creami machine.
- Press the SORBET button then allow it to run through the cycle, this usually takes under 2 minutes.
- Scoop, serve, and enjoy!
Notes
Storage instructions
- Storing. If you have any leftovers, I like to transfer them to these ice cream storage containers so I can use my Ninja Creami pint container to make another batch of sorbet!
- Freezer. Your sorbet can last for several weeks in the freezer if stored in an air-tight/freezer-safe container.
- When you are ready to enjoy your leftovers, allow them to sit on the counter for 5 – 10 minutes before eating, so it won’t be as hard and have a creamy texture again.
- Make ahead. You can blend the ingredients together and then keep the sorbet base in the freezer until you are ready to blend it in your machine.
Tips and Tricks
- Sugar note: If you are using a very ripe fresh mango you may not need as much sugar. Taste the mixture and add more sugar according to your taste.
- If your sorbet appears a little crumbly add a splash of juice then run it through the RE-SPIN cycle until it reaches your desired texture.
- Make sure the mango puree doesn’t go over the max fill line.
- Once frozen, the mixture might sometimes have a dome top, especially if I filled it right to the max fill line. I like to scrape that off and make sure it’s leveled before blending inside the Ninja Creami machine.
I ended up eating it straight from the blender! It was so yummy, I also slipped the added sugar.
Same! I don’t blame you, it’s soo good!
Amazing!
Thank you so much, Jen!