Scoop&Slush

Mango Sorbet

One can, one pint, pure mango. Canned mango and its syrup freeze into a sorbet that tastes like the fruit at its ripest.

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Mango Sorbet
Ninja CreamiPrep
5 minFreeze
24 hrMakes
1 pint · 4 servings

Why you’ll love this

One can and the pint tastes like mango at its absolute ripest, lush, golden, and naturally sweet; the texture spins up smooth and dense, almost creamy for a sorbet. It is a little jar of tropics for grey days, and a brilliant simple dessert when fresh fruit is out of season.

What you’ll need

A few simple ingredients for a big, delicious idea.

Canned mango
Canned mango

Mango Sorbet

Ninja CreamiPrep 5 min24 hr

Ingredients

Instructions

  1. Fill the pint

    Pour the mango and all of its syrup into an empty CREAMi pint, up to the max fill line. The syrup goes in on purpose: its sugar is what lets the sorbet freeze smooth and scoopable instead of icy.

  2. Freeze the pint

    Put the storage lid on and freeze for 24 hours on a level surface.

  3. Process on Sorbet

    Take the pint out of the freezer and remove the storage lid, then set the pint up in the machine and run the SORBET program.

  4. Serve it bright

    Scoop and serve immediately, while the sorbet is glossy and soft at the edges.

Nutrition guide

The nutrition scoop

Per serving · 1 of 4 servings from one pint

  • Fat 4%
  • Carbs 94%
  • Protein 2%

Light and bright: an easy everyday treat.

Total fat 0 g
Carbohydrates 26 g
Protein 1 g
of which sugars 24 g
Saturated fat 0 g 0% daily value
Cholesterol 0 mg 0% daily value
Sodium 15 mg 1% daily value
Dietary fiber 1 g 4% daily value
Calcium 10 mg 1% daily value
Vitamin C 22 mg 25% daily value

Where the calories live

It is all one ingredient here: the canned mango is the whole story, calories and all.

The bright spot

The fruit in the mix brings natural sweetness and real flavor, plus the vitamin C you see on this panel.

Want a lighter scoop

A half serving with fresh fruit on the side keeps all the flavor and halves everything on this panel.

Estimated from the ingredients exactly as written, using standard reference values for each ingredient. Your brands and swaps will shift the numbers a little. Daily values are based on a 2,000 calorie diet.

Make it your own

  • Start with the base recipe, then swap one ingredient at a time.
  • Try a different topping after processing.
  • Keep notes so you can revisit your favorite combination.

Texture tips

  • A level, fully solid freeze gives the smoothest spin.
  • Freeze CREAMi bases level and completely solid.
  • For SLUSHi, check compatible liquids and minimum sugar requirements.

Frequently asked questions

Is it dairy free?

Yes. The pint is only mango and its syrup, so the finished sorbet is dairy free and vegan as written, with nothing to swap.

Can I use mango packed in juice instead of syrup?

You can, but expect a firmer, icier scoop. The sugar in the syrup is doing real work in this recipe, keeping the frozen fruit soft enough to shave into ribbons. Mango in heavy syrup gives the smoothest result.

What if my can is a different size?

Work to the max fill line rather than the can. A 20 ounce can lands right at the line for a regular pint. A smaller can leaves the pint short, and the texture suffers, so top up with a second can or a little extra mango if you have it.

How do I store leftovers?

Smooth the top flat with a spoon, put the storage lid back on, and return the pint to the freezer on a level surface. Before serving again, set the pint up in the machine and run SORBET once more.