Desserts & treats
two-ingredient mango sorbet made in the Ninja Creami with fresh ataulfo mango and orange juice
Desserts & treats · serves 2 · 1-2-hours
Core AIP · Elimination phase compliant
A full day of freezing stands between you and this dessert, no shortcut available. You cube the mango, pour in the juice, seal the container, and then the machine and the cold do the rest while you go live the rest of your day. Patience is the entire recipe here, more than any technique.
Beta-carotene concentrated in ataulfo mango is a precursor your liver turns into vitamin A, and vitamin A plays a part in the mucosal barrier lining the gut, the same tissue every AIP meal is quietly trying to mend. The orange juice is where the vitamin C comes from, a small extra for connective tissue and general antioxidant support. 2 ingredients, neither one flashy, both pulling weight.
Run the final respin only once you are ready to eat, not before, so the texture stays soft enough to actually taste the fruit. A whole day of waiting for 2 ingredients and a machine is a fair trade for something that tastes like a real dessert instead of a placeholder for one.
Ingredients
- Approximately 2 cups fresh ataulfo mango, cubed (about 1 to 2 large ataulfo mangoes)
- Approximately 1/2 cup fresh orange juice, plus a small extra pour for respins
Ataulfo (champagne) mango is specifically recommended over other varieties. Its flesh is smoother, less fibrous, and sweeter, and this affects the final texture. Fresh mango is preferred; canned mango works but produces a sweeter, softer sorbet.
Method
Cube the mango and pack it into the Ninja Creami pint container. Pour in the orange juice to just below the max fill line. Seal the container and place it upright in the freezer. Leave it for the full 24 hours - a shorter freeze often leads to uneven processing.
When the pint is fully frozen, attach it to the machine and run the sorbet setting once through.
Remove the lid. Use a spoon to press a well into the centre of the frozen sorbet, reaching about halfway down. Pour in a small splash of orange juice - a tablespoon or so is enough. Replace the lid and run the respin cycle. The texture will become noticeably smoother each time. Repeat this step 2 to 3 times total, until the sorbet reaches a consistency you like.
Serve immediately, scooped straight from the pint. If you are making it ahead, level the top, seal the container, and return it to the freezer. Run one more respin cycle before serving again - this restores the creamy texture.
Notes
Do not overfill the pint container and do not freeze it at an angle. Both can damage the blade during processing.
The 24-hour freeze is not optional. Soft-frozen or partially frozen sorbet tends to process unevenly and can leave icy chunks.
This recipe requires a Ninja Creami machine. It cannot be replicated in a standard blender or food processor with the same result.
*Adapted from unboundwellness.com*
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Further reading
Daniela Hess, MSEd, is a co-founder of Great Energy and an Autoimmune Educator and Functional Wellness Consultant who lives and thrives with Hashimoto’s. She is not a licensed medical provider.
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Words in this recipe you can look up. Tap or click a term to learn what it means.
AntioxidantBeta-caroteneVitamin AVitamin CEvery ingredient in this recipe is on the Core Autoimmune Protocol food list.
Download the Core Food List (PDF) Explore the food list