Ninja Creami Mango Ice Cream

Ingredients

• 220 g fresh or frozen mango / mango pulp (1)
• 50 g sugar (2)
• 2 tbsp maple syrup (3)
• 1 tsp vanilla bean paste or vanilla extract (4)
• 225 ml single cream (5)
• 1/2 tsp orange extract
• 75 ml double cream
• 150 ml milk

Instructions

1. 1

   Prep the Mango – If using frozen mango allow to partially defrost so they will bend. If using sweetened mango pulp halve the sugarAdd the sugar, honey and vanilla, and orange if using.

2. 2

   Add the cream up to the max fill line then blitz with a stick blender.I find it is best to blitz the mixture as otherwise the pieces of mango will sink to the bottom. You can also blitz in a regular blender, but using the Ninja Creami pot means less washing up.Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the cream, and stir the rest in after processing to prevent mess.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.

3. 3

   Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.

4. 4

   Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. Scrape the sides down and respin if needed.