Kombucha mango Ninja Creami recipe
You may have noticed from my recent recipes that I’ve gotten a Ninja Creami, and I have to say, it’s living up to the hype. Today, I’m excited to share the wonders of this simple and delicious Kombucha mango Ninja Creami recipe.
Kombucha mango Ninja Creami recipe
This simple and tasty recipe requires just four ingredients: mango (either fresh or tinned in syrup), kombucha, agave syrup, and coconut yogurt. I partnered with Remedy Kombucha and used their mango passion flavor to enhance the mango taste even more. The result is a deliciously creamy Ninja sorbet that’s bursting with flavor—perfect for a hot summer day or even a cozy winter night.
Important notes when using kombucha or carbonated liquid in a Ninja Creami
Kombucha is a live, bubbly product. If you’ve ever tried freezing something fizzy in a glass, you know that gas expands as it freezes. This means you need to take a little extra care, but with the right approach, you can easily create a delicious and refreshing Kombucha mango Ninja Creami recipe.
First, it’s helpful to let some of the gas escape before you start. After opening your kombucha, wait about 5 to 10 minutes before working on your sorbet.
Second, if you’re using a NutriBullet or a blender without a steam valve, be cautious when blending. The gases in the kombucha can build up pressure, so blend the mixture quickly and then open the blender to release the pressure. It’s not dangerous, just something to keep in mind.
Third, make sure to under-fill the Ninja Creami tub slightly to give the gases enough room to expand without going over the fill line. Leaving about 1 cm of space should be sufficient.
Lastly, remember to leave the lid off while freezing to provide an escape route for the gases. And that’s all there is to it! Just a few simple steps for making a tasty kombucha ice cream.
Ingredient notes
As mentioned, I used Remedy Mango Passion kombucha for this recipe, which gives the sorbet a lovely tropical flavor that I really enjoy. It also adds a touch of sweetness since Remedy includes erythritol and stevia. If you can’t find Remedy where you live, you may need to adjust the amount of sweetener based on the kombucha you use.
I’ve tested both fresh and canned mango for this recipe, and both work well. If you’re using canned mango, focus on the mango itself rather than the syrup. From the cans I tried, a typical 425g can yielded about 250g of mango flesh.
If you end up with a bit less mango than expected, you can add more coconut yogurt to maintain the creaminess, or even include another creamy fruit like banana.
For an extra creamy texture, you can add a pinch of xanthan gum if you have some on hand. Just sprinkle it in while blending, stirring to prevent clumping. Xanthan gum can really enhance the creaminess of your sorbet.
Substitution options for your Kombucha mango Ninja Creami
If you’re looking for substitution options for a Kombucha mango Ninja Creami recipe, here are some ideas:
Fruit Substitutes:
- Peach: Similar texture and sweetness to mango.
- Pineapple: Adds a tropical flavor like mango.
- Papaya: Soft and sweet, works well in creamy recipes.
- Banana: Adds creaminess and sweetness, though with a different flavor profile.
Kombucha Substitutes:
- Coconut Water: Adds hydration and a mild sweetness.
- Kefir: Provides a similar probiotic boost and tangy flavor.
- Greek Yogurt: For a thicker, creamier texture with some tang.
- Citrus Juice (like orange or lemon): Adds acidity and brightness.
Sweetener Substitutes:
- Honey: A natural sweetener that complements fruit flavors.
- Maple Syrup: Adds a rich, deep sweetness.
- Agave Syrup: Mild and sweet, similar to honey.
- Stevia or Monk Fruit: For a low-calorie sweetener option.
These substitutions will help you customize the flavor while keeping the creamy, tangy essence of your original Kombucha mango creation.
Tips for using a Ninja Creami
- If you’re consistently getting powdery, icy results, your freezer might be too cold. The machine struggles with rock-solid ice, so try freezing your mixture for a shorter time.
- Freeze your tubs with the lids off to prevent a hump from forming in the middle, which can damage the machine. Keeping the lids off helps avoid this issue.
- It’s a good idea to blend your ingredients before using the machine. As the booklet suggests, the machine is not a blender, so blending beforehand helps avoid unnecessary wear and tear.
- The mixture should taste a bit sweeter than you’d expect for ice cream, as it will taste less sweet once frozen and processed.
- Including a creamy element and some fat helps achieve a smooth, non-icy result and prevents the mixture from freezing into a solid block that’s difficult for the machine to process.
- I haven’t found much detailed information on how different Creami models function, but I usually use the light ice cream and ice cream settings, as they seem to be the most effective. If anyone has insights on the differences between models and whether it’s more than just marketing, I’d love to hear about it.
More Ninja Creami recipes
- Ninja Creami Cookies and Cream Ice Cream
- The Best Ninja Creami Protein Ice Cream
- Ninja Creami Chocolate Ice Cream Recipe
- Ninja Creami vanilla ice cream recipe
- Ninja Creami coffee ice cream
- Ninja Creami vegan vanilla ice cream
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Kombucha mango Ninja Creami recipe
Ingredients
- 180 ml ¾ cup of Remedy Mango Passion Kombucha
- 250 g of mango see notes
- 20-40 g 1-2 tablespoons of light agave syrup
- 20 g 1 tablespoon of plain coconut yogurt
Instructions
- Open a 250ml can of Remedy Mango Passion Kombucha and let it sit for about 10 minutes to allow the bubbles to settle. Set it aside while you prepare the rest of the Creami mixture.
- Combine the mango, agave syrup, and coconut yogurt in a blender. Then add 180ml (¾ cup) of Kombucha to the mix. Enjoy the remaining Kombucha as a treat while you cook!
- Blend the ingredients until fully combined. If you’re using a Nutribullet or a blender without a steam valve, be cautious of the gas buildup from the Kombucha’s bubbles. Blend quickly to avoid excess pressure and potential spills.
- Pour the blended mixture into your Ninja Creami tub. Ensure the mixture fills the tub about 1cm (or slightly more) below the fill line. This space is essential since the Kombucha gases will expand as it freezes. If you fill it too high, the machine might struggle to blend it.
- Freeze the tub for 16-24 hours with the lid off.
make it and enjoy