Frozen Mango Ninja CREAMi Sorbet Recipe
- kcal
- 305
- protein
- 4g
- sugar
- 60g
- fat
- 1g
per pint, estimated
Three ingredients, and one of them is water. (A pinch of salt rides along, but it doesn't count — every pint in this catalog gets one.) That's the whole pitch: ripe frozen mango carries so much flavor and sugar on its own that the recipe's only jobs are to thin it enough to blend and keep it from freezing into a brick. Mango's natural pectin does the creaminess work that dairy would in an ice cream — spun on SORBET it lands dense, silky, and startlingly close to soft-serve. It's vegan, dairy-free, and gluten-free without trying to be. Buy frozen mango chunks; they're cut from ripe fruit and they arrive ready for the pint.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Frozen mango chunks | 2 1/2 cups | 375 g | 300 | 4g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
| Cold water | 1/4 cup | 60 ml | 0 | 0g |
| Fresh lime juice | 1 tbsp | 15 ml | 4 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Blend the frozen mango chunks, cold water, lime juice, and salt until completely smooth — about 60 seconds, scraping down once halfway. The purée should pour thick, like a smoothie held at a tilt.
Pour into the CREAMi pint, stopping at the max-fill line, and freeze upright on a level shelf for a full 24 hours.
- Spin: SORBET
Process on SORBET. The first pass will look crumbly and faintly icy — fruit bases always do.
- Spin: RE-SPIN
Add 1 tbsp cold water over the surface and RE-SPIN if the texture is crumbly. The finished sorbet should hold soft ridges and turn a uniform sunset orange. Serve immediately.
If it comes out crumbly: respin
If the first spin looks crumbly or slushy, add 1 tbsp cold water and RE-SPIN. Fruit bases are the most freeze-sensitive in the CREAMi — one extra pass with a splash of water takes this from frosty crumbs to silk. Stop as soon as it holds ridges.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and spin on the Deluxe SORBET setting. On Scoop & Swirl (NC701), the same base works — spin on SORBET, then use SWIRL to fold in extra frozen mango chunks.
FAQ
Can I use fresh mango instead of frozen chunks?
You can, but cut and freeze it solid on a sheet pan for 3–4 hours first — the CREAMi spins frozen bases, and fresh mango's extra softness makes the blend loose. Frozen chunks from the store are cut from ripe fruit and skip the waiting entirely.
Is this sorbet really vegan and dairy-free?
Yes — mango, water, lime, and a pinch of salt, so it's vegan, dairy-free, and gluten-free by nature rather than substitution. That's also why it's a favorite for anyone with lactose issues: the creaminess comes from the mango's own pectin, not from any dairy or stabilizer.
Why did my mango sorbet come out icy?
Sorbets are mostly fruit and water, so they're the iciness-prone end of the CREAMi catalog. Blend until the purée is fully smooth so nothing freezes in chunks, give it the full 24-hour freeze, and RE-SPIN with 1 tbsp water — that single respin fixes the vast majority of icy sorbets.
Can I swap the lime for lemon?
Yes — lemon works nearly as well. The acid is there to sharpen the mango, not to flavor it, so any clean citrus stands in. Skip it entirely and the sorbet reads flat and candy-sweet.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
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