This Ninja Creami Mango Coconut Sorbet recipe is made using only fresh diced mango and coconut milk! It has a creamy texture, fresh flavor, and beautiful color!
The Ninja Creami appliance lets you make ice-creams, sorbets, and soft serve with unconventional ingredients! With a traditional ice cream maker you add the ice cream base for a frozen canister that churns the ice cream while mixing.
But with a Ninja Creami, you freeze the entire base and then it chops and blends it up (similar to a blender, but gives a much creamier texture). Other Ninja Creami recipes to try is this Ninja Creami Protein Ice-Cream, Ninja Creami Frozen Yogurt or Ninja Creami Chocolate Soft Serve.
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⭐Why I Love It:
- Easy Ingredients - You only need fresh (or frozen) mango to make this Ninja Creami Mango Coconut Sorbet!
- Fresh Ingredients - I love that this sorbet is almost entirely fresh fruit! Another sorbet recipe to check out is this Ninja Creami Peach Sorbet, Ninja Creami Mixed Berry Sorbet, or Ninja Creami Strawberry Sorbet.
- Simple to Make - Just press the mangoes right in the pint container, add the coconut milk, freeze, and blend in the Ninja Creami!
🥘Ingredients
- Fresh Mango - You can also use frozen mango but it will need to be thawed first. You have to be able to smush the diced mango down in the pint container. If you have lots of extra mango, try making a fruit charcuterie board with the leftovers or this Mango Orange Smoothie.
- Coconut Milk - I used the coconut milk that is sold in the carton, which is thinner and lower in fat than the kind in a can.
See the recipe card for full information on ingredients and quantities.
📖Variations
- Softer Texture - Add liquid during re-spin. After two spins in the Ninja Creami machine, the sorbet has a soft and creamy texture. I like to add another splash of coconut milk before the second spin to give it a creamier texture.
- Mix-Ins - I love adding mix-ins! Some favorites in this sorbet recipe are coconut flakes or shredded coconut. If you have extra shredded coconut on hand, try this Single Serve Coconut Cookie recipe.
- Want a Sweeter Sorbet? I find the fresh mango to be sweet enough, but if your mango isn't as sweet or you prefer a sweeter sorbet, then you can add a teaspoon or two of sugar to the mixture before freezing.
🔪Step by Step instructions
Making a mango sorbet in your Ninja Creami is easy! Just add the mango right to the container, press down, add coconut milk, freeze, and blend!
Photo 1 - Add the diced mango to the pint container and use something heavy to press them down, expelling some of the juice. I like to use a metal ladle or metal measuring cup. Smooshing the mangos helps compact them into a homogenous mixture. Add the coconut milk - there should be no mango pieces sticking out, it should be flat on top.
Photo 2 - Place the pint in the freezer and freeze for 24 hours so it is fully solid. Make sure you place it on a level surface in your freezer. I prefer to freeze with lid off. Insert into the outer bowl, add the lid, and lock into position. (If there are any mango pieces sticking out of the top, preventing it from being flat on top, you can use the back of a metal spoon to shave it off.)
Photo 3 - Blend on 'Sorbet'. It will be crumbly. Add a splash of coconut milk and press re-spin to spin one more time.
Photo 4 - After the second spin, the sorbet should be thick, creamy and ready to enjoy (or add mix-ins)!
🍽Leftovers and Storage
If you can't eat the entire sorbet pint in one sitting, you have two options for storing:
- Save for Re-Blending: Use a spoon to smooth out and level the top in the Ninja Creami pint container and put back in the freezer. Freezing with the level top will let you re-spin it in the Ninja Creami when you want to eat it again. This method will give you that same creamy texture. Note that if you added mix-ins, they'll get chopped up when you re-spin.
- Store and Thaw Slightly Before Enjoying: If you want to free up your Ninja Creami pint container, you can transfer the leftovers to another container and freeze. For this method, you won't be able to re-spin it but I find that letting it thaw on the container for a bit or zapping it in the microwave for just 5-10 seconds softens it and the texture is almost as good as freshly spun.
💭Recipe Tips
- Powdery after the First Spin is Normal - It's normal and expected for the mixture to be crumbly after the first spin. The second spin (especially when you add a little more liquid) is when the magic happens!
- The Machine is Loud - If this is your first time using your Ninja Creami, be aware that it is loud when it is spinning. I find the noise level to be similar to a blender. Might not be the best option during nap time 🙂
- Freeze without the lid - I've found that freezing the pint without the lid helps prevent the large peak from forming in the middle. If yours does have a peak, it's okay. You'll just want to shave off some of it with a metal spoon so the top is more level.
👩🍳Recipe FAQs
The instructions say to freeze your base for 24 hours before blending because it insures that it is frozen completely solid. The exact freeze time will vary based on your freezer - your base likely can be frozen completely solid in less time. The Ninja Creami will not work properly if it isn't completely frozen.
Yes you can refreeze leftover Ninja Creami ice cream if you don't finish the whole pint. After freezing again you can either re-spin for the best texture or let it thaw slightly at room temperature (or zapping in the microwave for a few seconds) to soften and enjoy.
I find that most recipes only need two spins to get that smooth and creamy texture. It can help to add a tablespoon or two of liquid in between the first and second spin.
🍨Related Ninja Creami Recipes...
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PrintRecipe
Ninja Creami Mango Coconut Sorbet
This Ninja Creami Mango Coconut Sorbet recipe is made using only fresh diced mango and coconut milk! It has a creamy texture, fresh flavor, and beautiful color!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 1 pint
- Category: Dessert, Ninja Creami
- Method: Ninja Creami
- Cuisine: American
Ingredients
- 2 cups diced fresh mango, see note
- ½ cup coconut milk, from a carton. Plus extra for respin
Instructions
- Press Mango in Pint Container - Add the diced mango to the pint container and use something heavy to press it down, expelling some of the juice. I like to use a metal ladle or metal measuring cup. Smashing the mango helps compact it into a homogenous mixture.
- Add Coconut Milk - Add the coconut milk. There should be no mango pieces sticking out, it should be flat on top.
- Freeze - Place the pint in the freezer and freeze for 24 hours so it is fully solid. Make sure you place it on a level surface in your freezer. I prefer to freeze with lid off as I find it helps prevent the 'hump' in the middle. After freezing, if there are any mango pieces sticking out of the top, preventing it from being flat on top, you can use the back of a metal spoon to shave it off.
- First Spin - Insert into the outer bowl, add the lid, and lock into position. Blend on 'Sorbet'.
- Re-Spin - It will likely look crumbly after the first spin. Add a splash of coconut milk (1-2 tablespoons) and press re-spin to spin on 'sorbet' one more time. It should be creamy after the second spin.
- Enjoy - At this point you can add mix-ins or eat right away.
Notes
Using Frozen Mango - You can use frozen mango for this recipe, but it needs to be thawed first so you can still smash it down in the pint container.
Nutrition
- Serving Size: ½ pint
- Calories: 139
- Sugar: 23.5 g
- Sodium: 1.7 mg
- Fat: 4.6 g
- Carbohydrates: 25.7 g
- Fiber: 2.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Katie says
I love fresh mango and this sorbet had the best fresh mango flavor!