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Kombucha mango Ninja Creami recipe

5 from 1 vote
Today, I’m excited to share the wonders of this simple and delicious Kombucha mango Ninja Creami recipe.
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CourseDessert
CuisineAmerican
Prep Time15 minutes
1 day
Total Time1 day 15 minutes
Servings1 Servings
Calories270kcal

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.

Notes

You can use either fresh or canned mango for this recipe. In Australia, a 425g can of mango typically provides around 250g of mango (the rest is syrup).
If you're using canned mango, focus on using the mango pieces rather than the syrup.
If you find that you have a bit less mango than expected, you can substitute the missing amount with an equal weight of coconut yogurt. This will help maintain the creamy texture.
Agave syrup is a great, neutral sweetener. If you don't have any, you can try using rice malt syrup or even regular sugar. If you go with regular sugar, I'd suggest using the smaller amount.
I recommend a neutral sweetener to avoid overpowering the mango flavor.
Adding a sweetener is essential to achieving a creamy, slightly chewy sorbet rather than an icy one. I don’t recommend skipping it.
If you have xanthan gum on hand, you can add a pinch to enhance the creamy and smooth texture of the sorbet.

Nutrition

Calories: 270kcal | Carbohydrates: 66g | Fat: 2.5g | Sugar: 66g
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!