Mango Passion Kombucha Ninja Creami Recipe

Who doesn't love a healthy dose of flavour in their icecream? Our go-to foodie guru George Eats has whipped up a fresh new recipe with the TikTok famous Ninja Creami.

INGREDIENTS

3/4 cup Remedy Kombucha Mango Passion

250g mango cheeks (see notes)

1-2 tbsps light agave syrup

1 tbsp plain coconut yoghurt

METHOD

Step 1: Open a 250ml can of Remedy Kombucha Mango Passion and allow some of the bubbles to dissipate (opening it about 10 minutes before you start is even better). Set aside while you assemble the rest of the Creami.

Step 2: Combine the mango, agave syrup and coconut yoghurt in a blender, then add 180ml (3/4 cup) Kombucha. Drink the rest as a chefs treat.

Step 3: Blend the ingredients until combined. If you have a Nutribullet or a blender without a steam valve, ensure you just blend the mixture. The gas from the bubbles can easily build up and run the risk of creating too much pressure in your blender. Make it quick to avoid any explosions!

Step 4: Pour the blended mixture into your Ninja Creami tub. It should come up about 1cm or a little more beneath the fill line. This is important because the gases expand as the kombucha freezes. If you fill the mixture up to the fill line, it will be too much for the machine to blend.

Step 5: Place the tub in the freezer for 16-24 hours with the lid off. After freezing, the mixture should reach the fill line.

Step 6: Blend on light ice cream (I find I have to run the light ice cream setting twice to reach my ideal texture).

If you have any leftovers, return them to the freezer with the lid on. Simply re-process the mixture when you are ready to eat the leftovers.

NOTES

You can use fresh or canned mango for this recipe. In Australia, a 425g can of tinned mango yields approximately 250g mango (the rest is syrup). If you are using canned, prioritise the mango cheeks as opposed to the syrup.

If it transpires that you have a little less mango than you anticipated, replace it with equal weight coconut yoghurt. This will replace the creaminess of the mango.

Agave syrup is lovely neutral sweetener. If you don’t have any, you can experiment with using rice malt syrup or even regular sugar. I would recommend using the lesser quantity if you use regular sugar. I recommend a neutral flavoured sweetener here so as not to overpower the mango.

Using a sweetener really helps to create a creamy, slightly chewy (as opposed to icy) sorbet. I don’t recommend omitting it.

If you have xanthan gum on hand, you can add a pinch to help create a creamy and smooth sorbet.