Ninja Creami Mango Ice Cream

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A close up of smooth and delicious pale yellow mango ice cream

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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. All without the need for pudding mix or other processed ingredients. It's a challenge not to eat the whole tub in one go!

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami

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.

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 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.

• 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.