Mango Sorbet (Ninja Creami, Sorbet Program)

Canned mango in syrup is one of our four standard test bases because it is the easiest thing a Creami processes, and the reason is sugar. The light syrup carries enough dissolved sugar to keep the frozen block from setting rock hard, the fruit brings pectin and fiber that hold the texture together, and there is no fat or protein to manage. We tested this pint on the Ninja Creami NC351 with the Sorbet program, and it came out smooth with no ice crystals and zero re-spins in a 134 second cycle. Per serving, four per pint, we estimate 70 kcal, 0 g protein, 18 g carbs and 0 g fat, with no dairy.

Tested recipe

Mango Sorbet

A dairy-free mango sorbet made from one can of mango in syrup, blended and frozen, that comes out smooth with no ice crystals and no re-spin on the Sorbet program.

SorbetNC3510 re-spins

Prep

3 min

Freeze

24 h

Process

3 min

Total

24 h 6 min

Servings

4 per pint

16 oz pint24 oz XL tub

Ingredients

• 1 can (15 oz, 425 g) sliced mango in light syrup, fruit and syrup
• 1 tbsp (15 g) fresh lime juice
• 1/8 tsp fine salt

Equipment

• Ninja Creami NC351
• 16 oz Creami pint

Method

1. Empty the can of mango, syrup included, into a blender.
2. Add the lime juice and salt.
3. Blend for 30 seconds, until completely smooth.
4. Pour the puree into the Creami pint up to the max fill line.
5. Lid the pint and freeze it on a level surface for 24 hours.
6. Remove the lid, lock the pint into the outer bowl, fit the paddle lid and press Sorbet.
7. Scoop and serve.

Nutrition per serving (estimated)

Calories

70 kcal

Protein

0 g

Carbs

18 g

Fat

0 g

Program: Sorbet · Tested on NC351 · By Mike Lala

Tips

• Freeze the pint flat. Fruit puree is thin and settles level on its own, so the main risk is a tilted freezer shelf. Set the pint on a flat shelf at 0 F and check the surface is even before processing; a sloped block makes the paddle hit one side first and leaves the other side grainy. Fill lines and leveling notes are in our base ratio cheat sheet.
• Use the syrup, all of it. Draining the can removes the sugar that does the texture work, and a drained-mango pint needed two re-spins in our testing. If the can is packed in juice rather than syrup, add 2 tbsp (25 g) of sugar to the blender.
• You should not need a re-spin. The Sorbet program finished this base smooth on the first pass on every model we own. If your pint is crumbly, the usual cause is a freezer running warmer than 0 F or a pint that sat in the door. Press Re-spin once, and add 1 tbsp of water only before a second re-spin.
• Blend smooth and strain if the mango is stringy. Some brands of canned mango are fibrous; a quick pass through a sieve gives a cleaner texture.
• Salt and lime are not optional. A pinch of salt and a tablespoon of lime juice sharpen the flavor of a fruit that otherwise tastes flat once frozen.

Variations

• Mango chili lime: add 1/2 tsp of chili lime seasoning to the blender and dust a little more over the scoop.
• Mango coconut: replace 1/4 cup (60 g) of the syrup with 1/4 cup (60 g) of canned coconut cream for a softer, creamier sorbet, or see our coconut dairy-free ice cream for the full version.
• Mango pineapple: use half a can of mango and half a can of crushed pineapple in juice, as in our pineapple whip.

Storage and refreeze

Level the leftover sorbet with the back of a spoon, press the storage lid on and return the pint to a flat shelf at 0 F. It refreezes hard within a few hours. To serve again, run Sorbet; the refrozen pint is drier than a fresh one because the first processing released some of the water, so press Re-spin once if it looks crumbly and add 1 tbsp of water or lime juice only before a second re-spin. Refrozen sorbet keeps its texture for about a week. As with every pint, process the whole pint and refreeze what you do not eat, because a half-full pint sits below the paddle’s reach.

The model and pints we used

We ran this recipe in an original 16 oz pint on the Gen 2 Creami NC351, which measured 82 dB on the Sorbet cycle and scored this base 5 out of 5 for texture. The pints fit the NC301 and NC299AMZ too; the pints guide covers the two-packs and four-packs, and the Deluxe tubs and Swirl pints that will not fit. More fruit bases are in the sorbet recipes and dairy-free recipes categories.

Frequently asked questions

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