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–+ servings

Kombucha mango Ninja Creami

Vegan, gluten free
Recipe uses a NC3000 with 470ml tubs
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 1 day
Course Dessert, Sweet
Cuisine Ninja Creami recipes
Servings 1 X 470ml tub

Ingredients
  

  • 180 ml (¾ cup)* Remedy Mango Passion kombucha
  • 250 g mango see notes
  • 20-40 g (1-2 tablespoons)* light agave syrup
  • 20 g (1 tablespoon)* plain coconut yoghurt

Instructions
 

  • Open a 250ml can of Remedy Mango Passion kombucha and allow some of the bubbles to dissipate (opening it about 10 minutes before you start is even better). Set aside while you assemble the rest of the Creami.
  • Combine the mango, agave syrup and coconut yoghurt in a blender, then add 180ml (3/4 cup) Kombucha. Drink the rest as a chefs treat.
  • Blend the ingredients until combined. If you have a Nutribullet or a blender without a steam valve, ensure you just blend the mixture. The gas from the bubbles can easily build up and run the risk of creating too much pressure in your blender. Make it quick to avoid any explosions!
  • Pour the blended mixture into your Ninja Creami tub. It should come up about 1cm or a little more beneath the fill line. This is important because the gases expand as the kombucha freezes. If you fill the mixture up to the fill line, it will be too much for the machine to blend.
  • Place the tub in the freezer for 16-24 hours with the lid off.
  • After freezing, the mixture should reach the fill line.
  • Blend on light ice cream (I find I have to run the light ice cream setting twice to reach my ideal texture).
  • If you have any leftovers, return them to the freezer with the lid on. Simply re-process the mixture when you are ready to eat the leftovers.

Notes

  • You can use fresh or canned mango for this recipe. In Australia, a 425g can of tinned mango yields approximately 250g mango (the rest is syrup).
  • If you are using canned, prioritise the mango cheeks as opposed to the syrup.
  • If it transpires that you have a little less mango than you anticipated, replace it with equal weight coconut yoghurt. This will replace the creaminess of the mango.
  • Agave syrup is lovely neutral sweetener. If you don’t have any, you can experiment with using rice malt syrup or even regular sugar. I would recommend using the lesser quantity if you use regular sugar.
  • I recommend a neutral flavoured sweetener here so as not to overpower the mango.
  • Using a sweetener really helps to create a creamy, slightly chewy (as opposed to icy) sorbet. I don’t recommend omitting it.
  • If you have xanthan gum on hand, you can add a pinch to help create a creamy and smooth sorbet.
Keyword Kombucha Ninja Creami, Mango Ninja Creami, Ninja Creami recipes, Ninja Creami sorbet
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