This Ninja Creami Mango Ice Cream is one of my favorite frozen treats to make at home. It's smooth, creamy, and packed with real mango flavor - way better than anything store-bought.
If you love this recipe, try my Ninja Creami Cherry Chocolate Chip Ice Cream, Ninja Creami Coconut Ice Cream, and Ninja Creami Apple Pie Ice Cream next!
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Why You'll Love Ninja Creami Mango Ice Cream
Real fruit. Real flavor. This mango ice cream is made with just a handful of real ingredients-fresh mango, Fairlife milk, cream, and vanilla. The texture is smooth and scoopable, and the flavor is fresh and fruity-not overly sweet or artificial.
No weird ingredients. No pudding mix, no gelatin, and no cream cheese. Just real fruit and dairy, blended and frozen until solid. Then your Ninja Creami ice cream maker does the rest.
Recipe Ingredients
You only need a handful of simple ingredients to make one full Ninja Creami pint:
- Mango chunks. Fresh and ripe (2 medium mangoes). If you're using frozen mango, thaw it first so it blends smoothly.
- Fairlife milk. I recommend 3.25% for the creamiest texture, but 2% also works.
- Heavy cream. You can also use canned coconut cream instead.
- Sugar. I used white sugar. You can reduce to ¼ cup if your mango is quite sweet. You can also substitute powdered sugar, honey, maple syrup, or your preferred sweetener.
- Vanilla extract. Rounds out the flavor.
- Lime juice. Optional, but it adds a nice zing.
See the printable recipe card below for full measurements and instructions.
How To Make Mango Ice Cream in the Ninja Creami
Quick Overview
- Blend all ingredients until smooth
- Freeze for 24 hours
- Spin in the Ninja Creami
- Re-spin if needed
- Serve and enjoy
Step-by-Step Instructions
- Step 1: Start by peeling and chopping two ripe mangoes into chunks-you'll need about 1½ cups. Add the mango to a high-speed blender along with ¾ cup of Fairlife milk (2% or 3.25%), ½ cup of heavy cream, ⅓ cup of sugar, 1 teaspoon of vanilla, and the juice from half a lime. Blend on high until the mixture is completely smooth. Scrape down the sides once or twice if needed. The texture should be thick and pourable with no chunks.
Tip: If your blender struggles, add 1-2 teaspoons of extra milk to loosen it, but don't go overboard. Too much liquid can make the final texture icy instead of creamy.
- Step 2: Pour the blended base into your Ninja Creami pint container. Do not go past the MAX FILL line. Smooth out the top with a spoon and tap the container on the counter to remove any trapped air bubbles. Secure the lid and place the pint in your freezer on a level surface. Freeze for at least 24 hours.
- Step 3: After the 24 hours are up, remove the pint from the freezer and let it sit at room temperature for about 5 minutes. This helps the blade go through the frozen ice cream easier, especially if your freezer runs super cold like mine. Place the pint into the outer bowl of the Ninja Creami, add the outer bowl lid assembly, and lock it into the machine. Run the Ice Cream cycle for the first spin.
- Step 4: Once the cycle is complete, check the texture. It should be creamy and ready to serve if you used 3% milk. If it looks crumbly or powdery (common when using 2% milk), don't worry. Use a spoon to make a well in the center of the ice cream and pour in 1 tablespoon of milk or cream. Then press the Re-Spin button and let it run again. You will end up with a creamy consistency.
- Step 5: Scoop and serve right away in a bowl or ice cream cone. Enjoy!
Jeri's Top Tips
- Use ripe mangoes. The softer the mango, the better the flavor and texture. Don't use stringy or hard, underripe mangoes.
- Freeze flat and level. If it freezes at an angle, you may not be able to attach the lid assembly, and the blade may skip parts during the spin cycle, leaving you with icy sections.
Optional Variations
- Mango Coconut: Replace the cream with canned full-fat coconut milk.
- Pineapple Mango: Add ½ cup fresh or frozen pineapple before blending. (You might also like my Creamy Mango Pineapple Smoothie).
- Spicy Mango: Add a pinch of chili powder to the base for some spice.
- Mint Mango: Blend in a few fresh mint leaves.
Optional Mix-Ins
Use the Mix-In mode after your final spin to stir in ¼ cup of:
- Chopped mango or pineapple
- White chocolate chips
- Toasted coconut flakes
- Crushed graham crackers
- Chopped candied ginger
- Crushed pistachios or cashews
Storage Tips
- If you're not eating it all at once (we never have leftovers), level the top with a spoon, snap the lid on tight, and refreeze.
- When you want to eat it again, let it sit at room temperature for 10 minutes, then run another quick Re-Spin.
- Use within 7 days for the best flavor and texture. If you go past 7 days, it will still be yummy, but you will end up with icy parts.
FAQs
You can, but it won't taste as fresh. I recommend fresh mango chunks
Not necessarily, but Fairlife gives the best texture because of its higher protein content.
More Ninja Creami Recipes to Try
Looking for more easy Ninja Creami ideas? Try one of these next:
Printable Recipe
Ninja Creami Mango Ice Cream
Ingredients
- 1½ cups fresh mango chunks (about 2 ripe mangoes)
- ¾ cup Fairlife milk (2% or 3.25%)
- ½ cup heavy cream
- ⅓ cup granulated sugar (reduce to ¼ cup if your mango is quite sweet)
- 1 teaspoon vanilla extract
- juice of ½ lime (optional, but recommended)
Instructions
- BLEND: Add 1½ cups fresh mango chunks, ¾ cup Fairlife milk, ½ cup heavy cream, ⅓ cup sugar, 1 teaspoon vanilla, and juice of ½ lime to a high-speed blender. Blend until completely smooth and thick. Scrape down the sides if needed.
- FREEZE: Pour the blended mixture into a Ninja Creami pint container. Don't go past the Max Fill line. Smooth the top with a spoon and tap the container on the counter to release any air bubbles. Cover with the lid and freeze flat on a level surface for 24 hours.
- SPIN: After freezing, remove the pint and let it sit at room temperature for 5 minutes. This helps soften the outer edges. Insert the pint into the outer bowl, attach the lid assembly, and lock it into the Ninja Creami machine. Run the Ice Cream cycle.
- RE-SPIN: If the ice cream is smooth and scoopable, you're done. If it looks dry or crumbly (common with 2% milk), make a well in the center and add 1 tablespoon of milk or cream. Press Re-Spin.
- SERVE: Scoop and serve right away in a bowl or cone. Enjoy!
Video
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Notes
- Fairlife 3% milk will give you the creamiest texture and usually doesn't require a re-spin.
- If your mango isn't fully ripe, the ice cream may taste bland. Use mangoes that are soft when pressed gently.
- Leftover ice cream can be stored in a pint container with a lid. Let it sit out for 10 minutes before scooping again, or run another quick re-spin for the best texture. For best results, eat within 7 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Starr says
Can I substitute the sugar with honey?
Jeri Walker says
Yes! You can substitute honey for the sugar. I would start with about ¼ cup honey, as it's sweeter than sugar. Enjoy! 😊
Starr says
Thank you
Jeri Walker says
You are so welcome! 😊
Hana D says
My kid made this and turned out absolutely delicious.
Thank you so much for the recipe and we will try your other ice cream recipes soon
Jeri Walker says
Awww, I'm so glad you all loved the mango ice cream! Have fun trying the other recipes! 😊
Leslie says
This mango ice cream is perfect! It was my first recipe using the Ninja Creami. Highly recommend. Everyone gave it a ‘10’.
Jeri Walker says
Aw, this made my day Leslie! I’m so glad your first Ninja Creami recipe was a hit! Thank you so much for trying the recipe! 😊