Ninja Creami Mango Sorbet
You can make Ninja Creami Mango Sorbet with just 2 simple ingredients. Get that smooth, creamy, fruity goodness in a dairy-free dessert that's perfect for summer!
Equipment
Ingredients
- 2 cups frozen mango chunks
- 11.3 oz mango nectar
Instructions
- Add mango chunks to the Ninja Creami pint container. Pour mango nectar over the top, reserving about ¼ cup, ensuring the nectar covers the frozen mango completely (nothing sticking out of the top of the mixture).
- Freeze for at least 24 hours.
- When ready to serve, spin the pint container using the sorbet function on your machine. Remove, add the remaining ¼ cup of nectar (use water if needed), and complete a second spin using the re-spin button.
Notes
- Leftovers: Freeze with the lid on. To serve, spin on "sorbet," add ¼ cup water or nectar, and "re-spin."
- Refreezing: Avoid refreezing more than once - it loses smoothness and flavor.
- Canned Mango Tip: Use canned diced mango instead - no nectar needed. Just freeze the whole can in a pint.
- Batch Prepping: Label flavors when batch prepping - it’s hard to tell them apart frozen. Wet erase markers wash off easily.
Nutrition Facts
Calories: 60kcalCarbohydrates: 15gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 105mgFiber: 1gSugar: 14gVitamin A: 965IUVitamin C: 28mgCalcium: 15mgIron: 0.3mg
