Summer heat got you in a chokehold? Same. Enter this 2-Ingredient Ninja Creami Mango Sorbet made with coconut water. There is no dairy, no mystery ingredients, no fifteen-step process - just real mango and coconut water for a hydrating and electrolyte filled sweet treat. It's a cold, sweet, and totally refreshing dairy-free dessert for hot summer days.
If you're new around here - hi, welcome, so glad you found me - I'm a BIG FAN of the Ninja Creami Ice Cream Maker. Like, embarrassingly so. It makes for the best and easiest homemade sorbet or ice cream. If you don't have one, I promise it is worth every penny and truly a kitchen appliance the whole family will love.
Why You'll Love This 2-Ingredient Mango Sorbet
- Ridiculously simple: Made with two simple ingredients, this sorbet is a nourishing and easy recipe.
- Super hydrating: Summers just keep getting hotter and sometimes plain water doesn't cut it, or well, it's just plain boring. By using coconut water as the base of this mango sorbet, we're sneaking in natural electrolytes and nutrients so your frozen treat is actually pulling double duty. It's a perfect refreshing frozen treat on a hot day and an easy way to keep kids hydrated too.
- It's healthy: Mango is loaded with vitamins A and C along with a solid lineup of nutrients for overall health. Coconut water brings antioxidants and electrolytes to the party. This sorbet is naturally low calorie, making it the perfect macro-friendly dessert when your sweet tooth comes knocking.
- No added sugar. Store-bought sorbet is loaded with added sugar. This healthy mango sorbet relies entirely on the natural sweetness of ripe mango and coconut water - no refined sugar needed.
- It's allergy friendly. With only two real-food ingredients, this sorbet is vegan, gluten-free, paleo, and AIP friendly. Because dessert should be for everyone.
Why Coconut Water (and Not Coconut Milk)
- Ice cream vs sorbet: Swap in coconut milk and you've crossed the line into ice cream territory, which is delicious, but that's a different recipe. Coconut water keeps this light, refreshing, and true to what a sorbet should be, while still giving it way more flavor and nutrition than plain water would.
- Electrolyte city: Coconut water is filled with natural electrolytes, nutrients, and antioxidants. Potassium is key for preventing heat cramps in the summer, so consider this your excuse to have a second serving.
- Lower fat, lighter texture. Coconut milk is high in fat, which makes for a rich and creamy dessert. That's great when you want it, but here, coconut water gives you something lighter and more refreshing on a hot day.
Want more hydrating summer sorbets? Try my 2-Ingredient Watermelon Sorbet.
Ninja Creami Mango Sorbet Ingredients:
- Mango: opt for fresh mangoes during peak season if you can. Ripe mangoes are sweeter and will give you the best mango flavor without needing any added sugar. Out of season? Frozen mango cubes work just fine (more on that below)
- Coconut water: adds a light natural sweetness, a hint of tropical flavor, and all those good electrolytes. Use plain, unsweetened coconut water for the cleanest result.
How to Make 2-Ingredient Mango Sorbet
- Peel and pit mango and cut into chunks.
- Fill a ninja creami pint container with the mango chunks to the max fill line.
- Pour coconut water into the cup up to the max fill line. Place storage lid on top.
- Place pint in the freezer on a level surface overnight, for 12-24 hours.
- When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
- If the sorbet is a little dry or chunky on the first spin, don't worry! Just hit the re-spin button for the perfect texture.
Substitutions and Variations:
- Coconut water: if you don't have or can't access coconut water, you can use plain water. If you do this, I advise adding a little bit of sweetener like a splash of maple syrup or agave syrup. Coconut water really does yield the best results.
- Switch it up! Add complementary fruits like pineapple for a tropical medley, or swap the coconut water for fresh orange juice for a mango-orange situation that is chef's kiss. A squeeze of lime juice or lemon juice into the base also adds a nice bright flavor.
- Toppings: sprinkle with shredded coconut or chopped macadamia nuts for even more tropical flavor!
Storage Tips
If you don't finish the pint, smooth over the top of your leftover hydrating mango sorbet and re-freeze any leftovers. You can re-spin the sorbet when ready to eat the rest, following the same directions as above.
Frequently Asked Questions
You can, but it won't be as creamy. You can blend the mango and coconut water in a high-speed blender then freeze.
You can use frozen mango cubes instead, especially if you are making this recipe when mangos aren't in season.
Yes, but the outcome will be quite different. You'll end up with a dairy free mango ice cream versus a light sorbet. If you use coconut milk, add a couple tablespoons of sweetener like maple syrup or coconut sugar to balance the flavor.
Of course. Add a couple of tablespoons of maple syrup, agave, or coconut sugar to the mango mixture before freezing. You can use cane sugar too, though the recipe will no longer be refined sugar-free.
Coconut is technically classified as a tree nut by the FDA, but coconut water is well tolerated by most people with tree nut allergies. That said, if you have a severe tree nut allergy, check with your doctor first.
Sorbet is naturally vegan and gluten free when made with pure fruit and this recipe is no different. It's completely allergy friendly!
Any variety works. You'll need 1 large mango or 2 of the smaller variety.
More Delicious Ninja Creami Ice Cream Recipes
Salted Honey Ice Cream
If you try this hydrating 2-ingredient mango sorbet, tag me on social media and let me know your thoughts! I'd love to hear how you enjoyed it by leaving a rating and review below.
Ninja Creami 2-Ingredient Mango Sorbet
Equipment
Ingredients
- 1 large mango (pitted, peeled, and cubed) about 1 cup
- 1 cup coconut water
Instructions
- Peel and pit mango and cut into chunks.
- Fill a ninja creami pint container with the mango chunks to the max fill line.
- Pour coconut water into the cup up to the max fill line. Place storage lid on top.
- Place pint in the freezer on a level surface overnight, for 12-24 hours.
- When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
- If the sorbet is a little dry or chunky on the first spin, don't worry! Just hit the re-spin button for the perfect texture.
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