Ninja Creami Mango Ice Cream
This incredibly creamy and tropical mango ice cream is made with fresh fruit in your Ninja Creami machine. It's a simple, 4-ingredient recipe that delivers a smooth, scoopable, and perfectly sweet frozen treat every time!
Ingredients
- 1 ½ cups ripe mango chunks about 2 large mangoes
- ¾ cup whole milk or Fairlife milk
- ½ cup heavy cream or full-fat coconut milk for dairy-free
- ⅓ cup granulated sugar or honey/maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh lime juice
Instructions
- Blend: Combine all ingredients in a blender. Blend on high until completely smooth and no chunks remain.
- Freeze: Pour the mixture into a Ninja Creami pint container, ensuring you do not exceed the MAX FILL line. Secure the lid and freeze on a level surface for 24 hours.
- Spin: Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Place it into the Ninja Creami outer bowl, secure the lid, and select the ICE CREAM function.
- Re-Spin (Pro Tip): After the cycle ends, the ice cream may be crumbly. Create a small well in the center, add 1 tablespoon of milk or cream, and select the RE-SPIN function. Repeat for an even creamier texture.
- Serve & Enjoy: Serve immediately for a soft-serve consistency or place in the freezer for 15 minutes to firm up. Add your favorite toppings!
Video
Notes
Notes
- Mango Choice: For the best flavor, use ripe, fragrant Ataulfo or Honey Gold mangoes.
- Creaminess is Key: The fat in the heavy cream or coconut milk is essential for preventing an icy texture.
- Re-Spin is Magic: Don't skip the re-spin step! It's the secret to transforming crumbly ice cream into a perfectly creamy dessert.
- Storage: Store leftovers with parchment paper pressed on the surface to prevent freezer burn. Re-spin before serving again.