This is the most refreshing, creamy and delicious mango sorbet made with a Ninja Creami. It’s really healthy and customizable and just highlights the natural deliciousness of mango! It’s so much easier to make a Ninja Creami mango sorbet than you may think, there’s barely any hands on effort- no pre blending required. I’ll make this treat over and over again!
This is especially perfect in warmer weather because it’s so cooling, but because you have the option of using frozen mango cubes you can make this year round whether or not mango is in season!
You can probably tell I love mango desserts, like this unbelievably good Mango Coconut Chia Pudding, Mango Cheesecake (no bake, eggless) and my favorite Mango Smoothie without Banana.
Jump to:
Why you’ll love this recipe:
- You really need just 1 ingredient! mango (and water), but the little additions i give add so much flavor! A hint of sweetened condensed milk, a squeeze of lime juice and a sprinkle of cardamom powder all perfectly highlight the mango sorbet flavor.
- Ninja Creami mango sorbet is the perfect gluten free refreshing delight that’s easily made vegan/dairy free.
- No blending is required! You don’t want an additional step, or to make more of a mess in your kitchen. You just shake a few ingredients in the Creami pint and that’s about it.
- This recipe is perfect for Ninja Creami beginners- it’s the first one I ever made in the machine!
Ingredients you need:
- Mango cubes: Dice into small cubes to avoid having to blend the mangoes before adding them to the Ninja Creami. You can use fresh ripe mango, or frozen mango cubes. If you use frozen cubes, they. may be a little chunky so cut them in half.
- Lime juice: totally optional, but I love adding a squeeze of lime juice, the tanginess really plays off the mango flavor.
- Sweetened condensed milk: you can leave this out entirely to make sure the sorbet is actually dairy free, or substitute with maple syrup or honey, just to highlight the sweetness of the mango a little.
- Cardamom powder: We love using cardamom in the Middle East, and I think the flavor really beautifully accentuates mango. Again, leave this out if you want!
- Water: The liquid you add to the sorbet to get it to a blendable consistency. You can add coconut milk or orange juice instead to switch up the flavors.
See recipe card for quantities.
How to make Mango sorbet in a Ninja Creami:
- Step 1: Add all the ingredients for the sorbet into the Ninja Creami pint.
- Step 2: Shake to combine, then freeze overnight.
- Step 3: Remove from freezer, let sit for a minute or two.
- Step 4: Place in Ninja creami and press the sorbet function.
- Step 5: Add a splash of water, then press respin.
- Step 6: Remove from the machine and enjoy, or store in freezer for later!
Hint: Make sure the sorbet mixture is level in the pint before freezing, as an uneven surface may damage the Ninja Creami blades.
You really just need mangoes (and water)
At the end of the day, all you really need to make this sorbet is mango cubes that you top off with water. Any of the other ingredients just amp the flavor. So get creative!
How To Serve:
- As is – Dig right into the Ninja Creami container and enjoy!
- Loaded- With some extra diced mango cubes and a squeeze of lime- this is how my daughter likes eating this mango sorbet!
- Make it fruity – Top with fresh mango, pomegranate seeds, and berries.
Storing Leftovers:
To store leftover mango sorbet, store in the freezer in a container with an airtight lid- either the Ninja Creami pint container, or if you want to free the container up for another recipe, any other storage container. Let it sit at room temperature for a few minutes to thaw slightly before enjoying. It’ll last in the freezer for up to 3 months.
See this recipe for healthy mango popsicles on my website! Perfect for little ones.
Expert tips and tricks:
- Use ripe mangos to get maximum sweetness. Chop the mangoes pretty finely so that they blend easily in the Ninja creami.
- Freeze overnight in the Ninja creami pint container so that it’s ready to blend the next day into the perfect creamy sorbet.
- Level off the mango mixture inside the pint container before freezing, as it’s recommended to blend only level mixture to avoid damaging the blade.
- Don’t worry about the sorbet being crumbly when the first cycle is done, that’s totally normal. Add a splash of water, and respin, then it should come together perfectly. If it’s still crumbly, add another splash of water and respin once more.
Top Tip
Don’t be worried about the texture of the mango sorbet once it’s first spun, it’ll look icy and crumbly but it’ll come together once you respin with another splash of water.
Recipe FAQs:
Yes, that function is designed specifically to churn fruit based mixes into creamy sorbets.
When I first turned on my Ninja Creami and set it to the sorbet function, it made a lot of noise without actually doing anything at first. Don’t worry, be patient and the blade will start to drop into the sorbet mixture and spin it.
The Ninja Creami booklet says 24 hours, but to be honest I froze mine about 18 hours before spinning and it came out great. If anyone else has any more experience with this, would love to hear about it in the comments below!
Absolutely! They are going to freeze overnight anyway, just make sure they are chopped pretty small, and if not, chop them further before using them in the recipe.
You can’t go past the max fill line for the Ninja Creami, so if you want to double the recipe, split the batches in between two pints and spin them separately.
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Ninja Creami Mango Sorbet
Equipment
- Ninja Creami Machine
Ingredients
- 2 cups mango cubes, cut small about 3 ripe mangos
- 1 lime, juiced
- 1 tablespoon sweetened condensed milk (optional, if you don't mind a bit of dairy) or honey or maple syrup or omit sweetener entirely
- pinch cardamom powder (optional but recommended)
- 1/2 cup water
Instructions
- Add all of the ingredients to the Ninja creami pint container- you don't need to pre blend, just make sure mango is diced quite small.
- Cover with the lid, shake to combine, then place in the freezer overnight (12-24 hours).
- Place in the Ninja Creami machine, and select the sorbet button. Once the cycle has ended, add a splash more cold water (1-2 tbsp), and select the respin button.
- Enjoy immediately, or store in the freezer for later. If you freeze it, let it come out of the freezer 5-10 minutes before digging in so it softens a little.
Video
Notes
- You can use frozen mango cubes instead of fresh, just chop any large chunks smaller for easier blending.
- Replace the water with coconut milk or coconut water for a more tropical twist.
- Replace sweetened condensed milk with maple syrup or honey or omit entirely if desired.
- Store any leftover sorbet directly in the Ninja Creami pint or transfer to an airtight freezer-safe container.
- Let it sit at room temperature for 5–10 minutes before scooping to soften slightly. It will keep in the freezer for up to 3 months.
- Use ripe mangoes for maximum sweetness and flavor.
- Level off the mixture in the pint container before freezing — uneven mixtures can damage the Ninja Creami blade.
- Always freeze the pint for at least 12 hours, preferably overnight, before spinning.
- If the sorbet is crumbly, add a splash of water and respin.
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