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!

Ninja Creami Mango Coconut Sorbet

cups diced fresh

cup coconut

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.

I love fresh mango and this sorbet had the best fresh mango flavor!

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Ninja Creami Mango Coconut Sorbet

Top 1 mango coconut sorbet recipes from across the web

The most viewed mango coconut sorbet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ninja Creami Mango Coconut Sorbet

The most viewed mango coconut sorbet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine