Ninja Creami Mango FroYo

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Close up of the scoop of delicious mango frozen yoghurt

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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.

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami

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

Hints and Tips

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.