First things first, make sure your mango chunks are frozen solid. It’s what gives the sorbet its perfect texture.

Toss the frozen mango, sugar, water, and lime juice into a blender. You want everything to be smooth and well combined. Taste it once it’s blended; you can adjust the sweetness if needed.

Pour your mango mixture into the ninja creami pint container up to the max fill line. Freeze container for 24 hours until frozen solid.

Remove frozen pint, run under hot water for 60 seconds and install into your ninja creami machine. It’s important that your pint has a level surface, otherwise it can damage the blade. 

For the first spin, press the sorbet button. Remove the outer bowl lid. If ice cream is still powdery, then add back to machine and use re-spin function.

Check sorbet. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more water and spin again on the respin setting. 

After the Ninja Creami has done its thing, you can enjoy it right away.