Scoop Kitchen
Ripe mango is one of the easiest fruits for the CREAMi. It already has plenty of sugar and fiber, so mango sorbet needs little added sugar to turn out soft and scoopable: ours uses 380 g of mango and only 45 g of sugar per 473 ml16 oz tubpint.
Use mango that smells sweet at the stem and gives a little when pressed. It has the best color and flavor. Frozen mango chunks work too: let them thaw for 30 minutes so they blend completely smooth. Canned sweetened mango pulp can replace the same weight of fresh mango, as long as you leave out the sugar.
Lime juice and zest make mango taste brighter, and Greek yogurt or coconut milk turn it creamy for froyo, lassi-style tubspints and fruit whips. Spin sorbets on Sorbet and smoothie bowls on Smoothie Bowl, or on Sorbet if you have a Deluxe or a Swirl.
Recipes with mango
11 recipes
Questions people ask
How much sugar does mango sorbet need?
Less than most fruit. Our mango sorbet uses 45 g of sugar for 380 g of ripe mango in a 473 ml16 oz tubpint, because mango is already sweet.
Can I use frozen mango in the Ninja CREAMi?
Yes. Let it thaw for about 30 minutes so it blends smooth, then follow the recipe.
Can I use canned mango pulp?
Yes, the same weight as fresh mango. It is sweetened, so leave out the sugar.