Delicious mango froyo is so easy to make in your Ninja Creami. Cool, refreshing and bursting with flavours. Simple to make from scratch with only four ingredients and UPF free!
Best Ninja Creami Mango Frozen Yogurt
Making your own homemade froyo is so so easy once you have a Ninja Creami, and it is now an everyday staple for us – usually served at breakfast time!
The Creami does all the work – all you need to do is to mix the pot and freeze!
Mangoes are rich in vitamin C, vitamin A, and dietary fibre [Healthline], while yoghurt provides protein, calcium, and probiotics that support gut health [WebMD], making it a great breakfast choice. We usually serve it with some berries, seeds and nuts.
Why make this recipe
- It uses simple everyday ingredients – frozen mango makes prep a breeze
- It’s easy to make: freeze, and process just before eating – no blender needed!
- Delicious – soft, rich, bursting with mango flavour
- Far cheaper than premium store bought frozen yoghurt – and no nasties – this is UPF free!
- Adaptable – once you have learnt this basic technique, you can make any flavour of fruit froyo.
Ninja Creami Mango FroYo Ingredients
- Mango – Frozen mango is by far the easiest. Here in the UK it is cheapest, and doesn’t need any preparation.
- Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat. Supermarket brands vary wildly so shop around and find one that you like.
- Maple Syrup – Adds a little sweetness and improves the texture of the final froyo. You can also use honey or golden syrup.
- Lime juice and zest – pairs so well with the mango and acts as a flavour enhancer.
Not pictured above
- Vanilla Extract / Paste – pair with a little orange extract to turn your ordinary Mango Froyo into a mango creamsicle.
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. - Orange extract – or you can use fresh orange zest
- Salt – A pinch of salt will act as a flavour enhancer.
How to make Ninja Creami mango frozen yoghurt– step by step
Follow my step by step instructions, with hints and tips for how to make this mango froyo perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Let the mango defrost in the Creami tub. Add the lime zest and juice, maple syrup (or honey or syrup) and an optional pinch of salt.
Give it all a mash with a fork, or roughly chop to partially break up the chunks of mango.
Step Two – Add the yoghurt up to the max fill line. Use a spatula to mix the mango mixture and yoghurt well.
It does not matter if there are chunks of mango as long as they are surrounded by yoghurt.
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.
You may see what looks like mango chunks in the frozen yoghurt, but don’t worry, these are just ultra thin slices around the edge of the pot that haven’t been processed by the blades.
What do I do if my fro yo is grainy / sandy?
If your froyo looks sandy or grainy after processing put it back in the machine and run the respin cycle, repeat as needed. You can also add a splash of milk.
Serving suggestion
Enjoy straight away as is, or top with some nuts or seeds, or a sprinkle of granola for some crunch.
Storage
Your yoghurt will for a couple of weeks in the freezer in an airtight container. When returning a half eaten pot to the freezer smooth the top of the froyo so it is flat.
Never use the respin cycle on a tub of leftovers from the freezer until it has been spun on a regular cycle.
Alternatively you can mix some vegetable food-grade glycerine to spften the mix and keep it scoopable 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 multiple 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 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 froyo 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 so your froyo is scoopable from the freezer. Experiment to perfect quantities.
- 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 glycerine, as detailed above.
Well, it is admittedly an expensive device. But I am now a convert, and through the summer with have had a frozen treat on an almost daily basis. I love the simplicity of the process – mix up the pot and freeze. Processing takes only a few minutes.
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 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.
Ninja Creami Mango FroYo
Equipment
Ingredients
- 200 g mango (1)
- ½ lime – zest & juice
- 1 tbsp maple syrup (2)
- 280 g Greek style natural yoghurt (3)
Optional
- 1 tsp vanilla bean paste
- ½ tsp orange extract
- ¼ cup milk kefir
Instructions
- Defrost the mango – Let the mango defrost in the Creami tub. Add the lime zest and juice, maple syrup (honey or syrup), salt and any other flavours if using. Give it all a mash with a fork, or roughly chop to partially break up the chunks of mango.200 g mango, ½ lime – zest & juice, 1 tbsp maple syrup
- Add the yoghurt up to the max fill line. Use a spatula to mix the mango mixture and yoghurt together so the mango is completely surrounded by the yoghurt. Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.280 g Greek style natural yoghurt
- 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 an 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. Respin if needed.
Notes
- Chunked frozen mango is my go to, zero prep and no mess. It is often cheaper than fresh too.
- Maple Syrup adds a sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
- Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
- Optional – substitute up to 1/4 of a cup of the yoghurt with milk kefir. You can also add vanilla andor orange extract for an extra layer of flavour
- 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 mango chunks as additions using the mix-in function, then any re-spinning of the froyo will blend them completely.
- Smooth the surface of any leftover froyo 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 so it is scoopable from the freezer. Experiment to perfect quantities.
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