I've made a lot of fruit ice creams in my Ninja Creami, but this Ninja Creami mango ice cream might be my favorite. It's creamy without being heavy, sweet without being overwhelming, and bursting with real mango flavor.
Just four ingredients - that's it. No pudding mix, no protein powder required, no tricks. Fresh or frozen mango chunks work beautifully, so you can make this any time the craving hits.
If you love fresh mangoes, you've got to try my Mango Sago Dessert next. It's the easiest no-bake treat you'll ever make.
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If you've been following my CREAMi journey, you know that any fruit entering the house is a candidate for a cold treat! We recently got a box of ripe mangoes from H-mart, and I couldn't resist turning them into a delicious frozen treat just like jackfruit (langka), blackberry, peach and sweet corn ice cream.
And because I can never stop at just one mango recipe, check out my other tropical favorites: Mango Sorbet for a lighter, fruit-forward scoop, and Mango Calamansi Ice Cream if you love a tangy, citrusy twist.
Jump to:
- Why This Mango Ice Cream Wins
- Ingredients You'll Need
- Picking the Perfect Mango
- How to Make Mango Ice Cream
- Make It Sorbet Style
- Rose's Tips for the Creamiest Texture
- Topping Ideas
- Storage and Re-Spinning
- Equipment
- Recipe FAQs
- More Fruity Ninja Creami Recipes
- Did you try this recipe?
- Ninja Creami Mango Ice Cream Recipe - Just 4 Ingredients
Why This Mango Ice Cream Wins
- Made with real mango, fresh or frozen, both work beautifully.
- Naturally creamy with no bananas, protein powders, or fillers.
- No gums, Jell-O pudding mixes, or artificial thickeners
- Quick to prep, easy to spin in the Ninja Creami (perfect for beginners).
Ingredients You'll Need
- Ripe Mangoes: Choose fresh or frozen ripe mangoes for their natural sweetness.
- Heavy whipping cream: This ingredient adds a luscious, creamy texture that makes it indulgently smooth and delightful. You can use half and half for a slightly lighter option.
- Milk: I used soy milk. Any type of milk or milk alternative can be used, such as oat milk, or cow's milk, depending on your dietary preferences.
- Sweetened Condensed Milk: Adds creaminess and just the right amount of sweetness.
- Sweetener (optional):Adds creaminess and just the right amount of sweetness without being overwhelming.
- Sweetener (optional): I use monk fruit for a little extra sweetness, but you can skip this or use honey, maple syrup, or regular sugar.
See recipe card for quantities.
Picking the Perfect Mango
Fresh vs Frozen - Which Is Better?
Both work great, honestly. Here's the breakdown:
Fresh mangoes give you the brightest, most vibrant flavor. Choose ones that smell sweet and fragrant at the stem end. They should give slightly when you press them - not rock hard, not mushy. Ataulfo mangoes (the small golden ones) are my favorite because they're super smooth and sweet.
Frozen mango chunks are convenient and usually picked at peak ripeness. Costco and H-Mart carry great bags of frozen mango that are perfect for this. No peeling, no cutting, no mess. Just measure and blend.
The key with either option: blend until completely smooth. Any chunks left behind can make your ice cream icy instead of creamy.
How to Make Mango Ice Cream
- In a blender, combine mango heavy whipping cream, soy milk, condensed milk and monk fruit or your preferred sweetener. Blend until smooth. Pour the blended mixture into a pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 24 hours.
- After freezing, remove the pint container from the freezer and place it into the machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and process the mixture.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency. I only needed to do one additional spin.
- Scoop it into bowls and top with your favorite toppings, such toasted shredded coconut flakes.
Make It Sorbet Style
Want something lighter? Turn this into a Ninja Creami mango sorbet instead.
Skip the cream and condensed milk. Blend 2 cups of frozen mango chunks with ¼ cup water, 2 tablespoons sugar, and a squeeze of fresh lime juice. Freeze for 24 hours, then spin on the "Sorbet" setting.
It's dairy-free, refreshing, and still packed with that bright mango flavor. Perfect if you want something fruity without the richness.
Rose's Tips for the Creamiest Texture
- Blend until smooth: Seriously, no chunks. They'll turn icy when frozen.
- Freeze level and flat: An uneven surface can affect how the Creami blade spins through the base.
- Let it sit before spinning: 5 minutes at room temp helps soften the edges and gives you a smoother result.
- Don't be afraid to re-spin: If it looks crumbly after the first spin, add a splash of milk and go again. Most fruit ice creams need at least one re-spin.
- Use the Ice Cream setting: For this recipe with cream and condensed milk, "Ice Cream" mode works best. Use "Lite Ice Cream" if you've made substitutions that reduce the fat content.
Topping Ideas
- Fresh mango slices
- Toasted coconut flakes
- Chopped macadamia nuts or pistachios
- A drizzle of honey
- Crushed graham crackers for a mango cheesecake vibe
- Whipped cream or coconut whipped cream
- Lime zest for a little zing
Storage and Re-Spinning
This ice cream is best served right after spinning, but leftovers happen.
- To store: Smooth out the top of the ice cream in the pint container and pop the lid on. Freeze for up to 2 weeks.
- To serve again: Let it sit at room temp for 5-10 minutes, then re-spin using the "Re-Spin" function. Add a tablespoon of milk if needed. It won't be quite as perfect as fresh, but still really good.
Don't use "Re-Spin" on a fully frozen pint straight from the freezer - always do a regular spin cycle first, then re-spin if needed.
Equipment
For this recipe, I used:
- Vitamix Blender: Perfect for blending the base ingredients smoothly.
- Ninja Creami Deluxe: The star of the show! This machine turns your frozen base into creamy creation in minutes.
- Pint Container: The pint container is essential for freezing and churning your mix.
Using a 16-oz Creami? Scale the recipe to about ⅔ of the original amounts.
Recipe FAQs
Absolutely! Frozen mango chunks work well in this recipe. Just make sure they are thawed slightly before blending.
For the best flavor, use ripe mangoes that are sweet and fragrant. They should be soft to the touch but not overripe or mushy.
You probably need more fat or liquid. Make a small well in the center, add 1-2 tablespoons of milk or cream, and hit "Re-Spin." This usually fixes it.
A few possible reasons: the mango wasn't blended smooth enough, the base wasn't frozen solid, or your freezer isn't cold enough. Make sure everything is silky smooth before freezing and give it the full 24 hours.
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Ninja Creami Mango Ice Cream Recipe - Just 4 Ingredients
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker Deluxe
- 1 24 ounce Ninja Creami Container Pint
Ingredients
- 1¼ cup fresh ripe mangoes chopped
- ½ cup Heavy whipping cream
- ½ cup soy milk
- ½ cup condensed milk
- 1 tablespoon monk fruit optional for exta sweetness
Instructions
- In a blender, combine mango, heavy whipping cream, milk, sweetened condensed milk and monk fruit or your preferred sweetener. Blend until smooth. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.1¼ cup fresh ripe mangoes, ½ cup Heavy whipping cream, ½ cup soy milk, ½ cup condensed milk, 1 tablespoon monk fruit
- Place the pint container in the freezer and freeze for at least 24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the Ninja Creami process the mixture.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency. I only needed to do one additional spin.
- Scoop the mango ice cream into bowls and top with your favorite toppings, such toasted shredded coconut flakes.
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Notes
- Blend until the mango mixture is completely smooth — any chunks can make it icy.
- Freeze level and flat in the pint for even spinning.
- Use the Ice Cream setting for that soft, scoopable texture.
- If it looks crumbly after the first spin, add 1–2 tablespoons of milk (coconut, soy, or any milk you like) and respin.
- For extra creaminess, you can respin a second time — it’s worth it!
- Serve immediately for the best texture.
- Using a 16-oz Creami? Scale the recipe to ⅔ of the original (multiply by 0.67). Keep the same settings and steps.
