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Chamoy Mango
Mango sorbet base swirled with sweet-spicy-salty chamoy and Tajín.
8 min prep · 24h freeze 4 pints easy
Inspired by Mexican mangonadas — bright mango sorbet with chamoy ribbon and a Tajín dusting at service.
Smooth & scoopable
Balanced base. Freeze 24h, then spin on the matching program.
✅ READY
Fat
0.0%
target 0–3%
Sugar
27.2%
target 22–32%
MSNF
0.0%
target 0–2%
Total solids
28.6%
target 28–35%
PAC327.5 / 280–350
POD (sweetness)
275
target 140–190
Total mass
472 g
target 473 g = pint
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Mango Purée360 g
- Water0 g
- Granulated Sugar67 g
- Dextrose0 g
- Chamoy30 g
- Lime Juice15 g
Batch mass472 g
Method
- 1.Warm water with sugars until dissolved. Cool.
- 2.Stir into mango purée and lime juice. Pour into pint, drizzle chamoy on top.
- 3.Freeze 24 h. Spin on Sorbet. Dust with Tajín at service.
Need the gear?
Amazon picksEvery recipe here is calibrated for the Ninja Creami family. Pick your model:
Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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