Mango ice cream made in the Ninja Creami, is one of the best ice creams you can make. The creamiest ice cream bursting with fruit and a hint of vanilla.
No need for pudding mix or other processed ingredients. It’s a challenge not to eat the whole tub in one go!
Ninja Creami Mango Ice Cream
I love all things mango and I honestly think this mango ice cream might be the best ice cream I’ve ever made.
It has a perfect balance of fruit, sweetness and creaminess and is made with just a few everyday ingredients. I actually ate half the tub the first time I made it!
I love my Ninja Creami as it makes it so easy to make fruit based ice creams, sorbets and froyo at home without the need to fit a bulky ice cream bowl in my small freezer. We had froyo for breakfast every day for the first 90 days of having it, and even took it on holiday!
I have a regular recipe for no churn vanilla ice cream which I use weekly to make vanilla, coffee or chocolate ice cream, but this method does not really work for a fruit based ice cream.
The Creami makes it a breeze to make fruit ice creams with just a few everyday ingredients, with no need for processed additions such as pudding mix or gums. To make the process even easier I’ll use frozen fruit which needs no preparation!
All the ingredients are added to the Creami pot and blended with a stick blender, before freezing, which means minimal washing up!
More Ninja Creami Recipes
- Raspberry froyo – bursting with fruit!
- Classic tropical mango froyo!
- Strawberry ice cream is a delicious classic!
Making good ice cream is a science, needing a careful balance of sugar, water and fat for that perfect texture, freezing point and mouth-feel.
I made many many batches to perfect my fruit ice cream recipe.
Too little sugar and fat and the ice cream is icy, too much sugar and the ice cream will not freeze, and with too much fat the machine will churn it to butter as it spins.
I’ve found that for a fruit based ice cream British single cream (18% fat) works perfectly!
I have reduced the sugar as much as possible, the ice cream is still sweet and has a great texture but is not over sickly sweet. There is enough fat in the cream to make a delicious smooth creamy ice cream that is stable and doesn’t melt into a watery liquid.
All of this without needing processed additions like pudding mix or gums!
Why make this recipe
- It uses simple everyday “clean” ingredients
- It’s easy to make – prepare the ice cream in advance in the Creami pot and then process
- Delicious – soft, rich, bursting with mango and vanilla flavour
- Far cheaper than premium store bought ice cream – and no nasties – this is UPF free!
- Adaptable – once you have learnt and memorised this easy recipe, you can make any flavour of fruit ice cream
Ninja Creami Mango Ice Cream Ingredients
- Mango – Most supermarkets sell bags of frozen mango which is perfectly ripe and saves you having to prepare fresh. Of course you can use fresh – but frozen is so much easier and usually less expensive.
- Cream – British single cream (18% fat). Or you can use a mixture of two parts semi skimmed milk to one part double cream (48% fat). This mixture has almost the same fat content. (This is an easy swap to both remember and calculate).
This is my preferred method as I usually have double cream in the fridge to use in other recipes.
I usually weigh the cream and milk straight into the ninja pot – it is close enough to 1ml = 1g for the recipe to work
- Sugar – I usually use golden caster sugar which adds another layer of flavour.
- Honey – Adds a little sweetness, flavour and improves the texture of the final ice cream. You can also use honey or golden syrup, or leave it out altogether.
- Vanilla Extract / Paste – takes your mango ice cream to the next level!
I prefer a vanilla bean paste with the little black flecks of seed, as they have more flavour. It is worth spending more money on a decent brand, because if you buy a cheaper, one you often need twice as much (or more). Avoid false economy!
Vanilla extract contains real vanilla, while vanilla essence is generally synthetic and really does not taste very good. So don’t buy it.
- Optional – Orange zest or extract – for a mango creamsical ice cream!
How to make Ninja Creami mango ice cream – step by step
Follow my step by step instructions, with hints and tips for how to make this mango ice cream perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If using frozen mango allow to partially defrost in the Ninja tub so it will blend.
Add the sugar, honey and vanilla.
Step Two – Pour over the single cream up to the fill line, then blitz with a stick blender.
I find it is best to blitz the mixture as otherwise the pieces of mango will sink to the bottom of the cream. You can also blitz in a regular blender, but using a stick blender in the Ninja Creami pot means less washing up.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Three – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Step Four – Put the container in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the light ice cream cycle gets the best results for this recipe.
Scrape the sides down and respin as needed to get the best creamy texture. I find a fruit ice cream usually needs one respin.
What do I do if my mango ice cream is grainy / sandy?
If your ice cream looks sandy or grainy (like this mango froyo) after processing put it back in the machine and run the respin cycle, repeat as needed.
You can also add a splash of milk to help it along. Do NOT add cream – as this will freeze into small lumps which will not be blitzed on a respin cycle.
Serving suggestion
Enjoy straight away as is, or top with some fresh mango, or a drizzle of cream.
Storage
Your mango ice cream will keep for a couple of weeks in the freezer in an airtight container. Before returning a half eaten pot to the freezer smooth out the top of the mango ice cream so it is flat.
Never use the respin cycle on a tub of leftovers from the freezer until after it has been re-spun on a regular cycle.
Alternatively you can mix some vegetable food-grade glycerine with a respin to soften the mix and make it scoopable straight from the freezer. The perfect amount will vary with recipe, but start with 2 teaspoons.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some mango chunks as additions using the mix-in function, then any re-spinning of the ice cream after refreezing will blend them completely. If you don’t want to do this, simply allow the mixture to defrost a little before enjoying. Or, you can add about 2 teaspoons vegetable, food grade, glycerine into the mixture, then running the respin cycle again before returning to the freezer. Experiment to perfect quantities for scoopable ice cream from the freezer.
- Wash the lid and blade as soon as the machine has finished.
FAQs
Either just let it thaw slightly, or process again with the light ice cream function. You can’t use the re-spin function on a solid mixture. You can also add 2 tsp of vegetable glycerine to make the ice cream scoopable from the freezer.
Well, it is admittedly an expensive device but we are loving homemade fruit based ice creams, sorbets and froyos all with no added nasties.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid. Make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
More mango recipes
Ninja Creami Mango Ice Cream
Equipment
Ingredients
- 220 g mango (1)
- 50 g sugar (2)
- 2 tsp maple syrup (3)
- 1 tsp vanilla bean paste or vanilla extract (4)
- 225 ml single cream (5)
Optional
- ½ tsp orange extract
Instructions
- Prep the Mango – If using frozen mango allow to partially defrost so they will bend. Add the sugar, honey and vanilla.220 g mango, 2 tsp maple syrup, 1 tsp vanilla bean paste or vanilla extract, 50 g sugar
- Add the cream up to the max fill line then blitz with a stick blender.I find it is best to blitz the mixture as otherwise the pieces of mango will sink to the bottom. You can also blitz in a regular blender, but using the Ninja Creami pot means less washing up.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.225 ml single cream
- Check for humps – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. Scrape the sides down and respin if needed.
Notes
- Mango – A bag of supermarket frozen mango is perfect.
- Sugar – I usually use golden caster
- Honey – adds sweetness, flavour and improves the texture of the final ice cream. You can also use maple or golden syrup.
- Vanilla – I like a vanilla bean paste which has far more flavour. You can also use vanilla extract. NEVER essence which is an artificial flavour.
- Cream – British single cream (18% fat). Or you can use a mixture of two parts semi skimmed milk to one part double cream (48% fat). This mixture has almost the same fat content. This will be 150ml milk and 75ml double cream. I nearly always weigh the cream and milk using 1ml = 1g as a guide, the recipe will still work perfectly.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- If you add some mango pieces as additions using the mix-in function, then any re-spinning of the ice cream will blend them completely.
- Smooth the surface of any leftover ice cream before returning to the freezer.
- To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture and respin before returning to the freezer so it is scoopable from the freezer. Experiment to perfect quantities.
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