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–+ servings
ninja creami mango sorbet
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Ninja Creami 2-Ingredient Mango Sorbet

This hydrating mango sorbet is made with just mango and coconut water for a healthy and electrolyte filled summer treat. Made easily in the Ninja Creami!
Course Dessert, Snack
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, mango, mango sorbet, paleo, plant based, sorbet, vegan
Prep Time 5 minutes
Freeze Time 12 hours
Total Time 10 minutes
Servings 1 pint
Author Victoria Faling

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.