This 1-ingredient Ninja Creami mango sorbet is the best vegan mango sorbet you’re ever going to make in the Ninja Creami—smooth, fruity, and so easy!
You know how much I love mangoes recipes like vegan mango lassi, mango mousse and my ever popular easy mango sorbet—it’s still one of the most-loved mango desserts on my blog. I’ve been testing different versions of the sorbet with fewer ingredients for a while, hoping to perfect the texture and flavour. And thanks to my Ninja Creami Deluxe, I finally nailed it!
Just one ingredient, a little bit of patience, and this dairy-free dessert is ready to spin. If you're looking for more easy Ninja Creami Deluxe recipes, try my Cookies and Cream milkshake(no 24 hours wait time!), Ninja Creami strawberry ice cream or Ninja Creami chocolate chip ice cream too.
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What is the Ninja Creami Deluxe?
If you're new to it—the Ninja Creami Deluxe is a brilliant little machine that makes everything from ice cream and sorbet to frozen yogurt, smoothie bowls, and more. It even has a mix-in setting so you can stir in your favourite flavours—like chocolate chips or fresh fruit.
I’ve found it so much easier than a regular ice cream maker. I just freeze the base for 24 hours, spin it, and that’s it—dessert ready in minutes. If you're wondering about Ninja Creami Deluxe reviews, I can honestly say it’s one of my most-used appliances lately.
Why You’ll Love This Recipe
- You only need 1 pantry ingredient
- Almost zero prep time
- It’s the simplest sorbet you’ll ever make
- Dairy-free, vegan, and gluten-free
- Great for kids, healthy, and customizable
Ingredients
(Full measurements and instructions are in the recipe card below.)
- Mango Pulp – I use Laila Kesar Mango Pulp, which is already sweetened and packed with mango flavour. You’ll easily find it in UK supermarkets like Tesco, Sainsbury’s, ASDA, Morrisons, or in Asian stores. I use this mango pulp to make no churn mango ice cream, no bake mango cheesecake jars, mango ladoos and more.
Substitutions & Variations
- Fresh or Frozen Mango – If you can’t find mango pulp, use ripe fresh or frozen mango chunks. You’ll just need to add a splash of mango or orange juice and a bit of sweetener like honey or maple syrup.
- Add Pineapple – For a tropical twist, blend in some pineapple chunks or juice with the mango.
- Optional Flavours – Add a splash of lime or lemon juice for a fresh flavors.
How to Make Ninja Creami Mango Sorbet
Step 1 -Add mango pulp to the Ninja Creami Deluxe pint container.
Step 2 -Place the lid on and freeze upright for 24 hours on a flat surface.
Step 3 -Insert the frozen tub into the outer bowl and spin using the Sorbet setting. Takes about 4 minutes.
Step 4 -Insert the frozen tub into the outer bowl and spin using the Sorbet setting. Re-spin as needed until you get that perfect creamy consistency.
Sandhya’s Top Tips
- Always freeze the Creami tub upright on a level surface—if it tilts, the blade may struggle to spin properly.
- Never fill above the max fill line. Leave a bit of room at the top.
- I didn't need to respin at all. But if you are not satisfied with the texture, spinly respin once.
- You can always pop the sorbet back into the freezer for a couple of hours after spinning if it feels too soft—I do this if needed with other desserts and it works beautifully.
Serving Ninja Creami Mango Sorbet
Simply scoop the mango sorbet with an ice cream scooper or a large ladle and serve into bowls immediately. I love serving them as it is but sometimes with fresh mango cubes or in a mango sorbet float.
Storing Leftovers
Cover the Ninja creami pint tub and store the leftover mango sorbet in the freezer for up to 5 days. If the sorbet feels too firm to scoop, I simply run a quick Re-spin cycle for creamy texture.
Recipe FAQs
This recipe is made with the Ninja Creami in mind, but you can make make my easy mango sorbet using a blender and freezer-safe container—just freeze and stir every 30 minutes until set.
Blend frozen mango chunks with a little mango or orange juice and a sweetener, pour into the pint tub, and follow the same steps—freeze for 24 hours, then spin.
If your sorbet feels too icy, try re-spinning. This technique can make all the difference. And always make sure your base is frozen solid and your freezer is set to at least –18°C.
More easy Vegan Mango recipes
Equipment
- Ninja Creami Deluxe
Ingredients
- 500 ml mango pulp
Instructions
- Combine ingredients: Add mango pulp to the Ninja Creami container.
- Freeze: Cover with lid and place the Creami Deluxe tub on a level surface in the freezer, upright, for 24 hours to ensure the base is fully solid.
- Spin: Once frozen, place the container in the outer bowl and lock the lid on top. Select FULL and spin on the SORBET setting. It takes about 4 minutes. I didn't respin as I get the perfect texture straight away.
- Serve Ninja Creami Mango Sorbet immediately.
Notes
- Prep ahead: Pour the mango pulp into the Ninja Creami tub and freeze for at least 24 hours (or longer) before processing. When you're ready to serve, use the Sorbet setting—perfect for instant treats at parties, as an after-school snack, or whenever you fancy a refreshing dessert.
- Freeze upright: Always freeze the Creami tub upright on a flat, level surface. If the tub tilts, the blade may not spin properly during processing.
- Mind the fill line: Never fill past the Max Fill line. Leave a little space at the top to avoid overflow and ensure smooth spinning.
- Texture tip: I didn’t need to re-spin my sorbet, but if yours isn’t quite the texture you like, go ahead and run one Re-spin cycle.
Elaine says
Came across your post on reddit and I had to try this. Simply the best 1 ingredient Mango Sorbet recipe. Super creamy and delicious - thank you.