Dessert
Vegan Mangoneada Sorbet
Recipe by Adam Gertler
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Use less sugar if mangos are very sweet.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 4 cups chopped mangoes
- 1/2 cup water
- 1/4 cup lime juice
- 1/3–1/2 cup sugar
- 2 tablespoons chamoy
- Tajin, as desired
Utensils
- Fine-Mesh Strainer
- Blender
- Whisk
- Large Bowl
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Step 1
In a blender, puree mangoes and water on high. Pour through a fine-mesh strainer.
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Step 2
In a large bowl, pour mango base and whisk in lime juice, sugar, and chamoy.
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Step 3
Pour base into an empty CREAMiTM Pint. Place storage lid on pint and freeze for 24 hours.
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Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install CreamerizerTM Paddle in outer bowl lid, and lock the lid assembly onto the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 5
Select SORBET.
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Step 6
When processing is complete, remove sorbet from pint and serve in a dish with chamoy and tajin sprinkled on the rim. Sprinkle additional tajin over sorbet.
