Ninja Slushy Soft Serve Mango Sorbet Bowl with Lime

How to Make Ninja Slushy Soft Serve Mango Sorbet Bowl with Lime

1. 1

   Step 1: Prep the lime and measure ingredients

   Zest one lime and reserve 1 teaspoon of zest for topping; then juice the lime for the recipe. Measure the mango, liquids and sweetener so everything is ready at the blender — this makes the blending step fast and smooth.

   For this step

   • 1 tspFresh lime zest
   
2. 2

   Step 2: Blend frozen mango into slushy soft-serve

   Add the frozen mango chunks, lime juice, agave, coconut water, coconut milk and a pinch of sea salt to the Ninja appliance or high-power blender. Pulse on low to start, then blend on high in short bursts, using a tamper or scraping down the sides as needed, until the mixture is creamy and scoopable like soft-serve (about 30–60 seconds total).

   For this step

   • 4 cupsFrozen mango chunks
   • 2 tbspFresh lime juice
   • 2 tbspAgave nectar (or honey)
   • 1/4 cupCoconut water (very cold) or chilled water
   • 2 tbspFull-fat canned coconut milk
   • a pinchFine sea salt
   
3. 3

   Step 3: Adjust texture if needed

   If the mixture is too thick to scoop, add 1 teaspoon more coconut water and pulse again; if too thin, briefly chill in the freezer for 5–10 minutes to firm up. Taste and adjust sweetness or lime to your preference before serving.
   
4. 4

   Step 4: Serve and garnish

   Scoop the soft-serve into bowls, sprinkle with reserved lime zest, toasted shredded coconut and a few mint leaves. For a more tropical presentation, add a few fresh mango chunks or a lime wedge.

   For this step

   • 1/4 cupToasted shredded coconut and fresh mint (for garnish)
   
5. 5

   Step 5: Storage and make-ahead tips

   Leftovers can be stored in an airtight container in the freezer; to revive the soft-serve texture, let sit 5–10 minutes at room temperature and then re-blend briefly in the Ninja. Use within 2 weeks for best flavor and texture.
   

1. Zest one lime and reserve 1 teaspoon of zest for topping; then juice the lime for the recipe. Measure the mango, liquids and sweetener so everything is ready at the blender — this makes the blending step fast and smooth.
2. Add the frozen mango chunks, lime juice, agave, coconut water, coconut milk and a pinch of sea salt to the Ninja appliance or high-power blender. Pulse on low to start, then blend on high in short bursts, using a tamper or scraping down the sides as needed, until the mixture is creamy and scoopable like soft-serve (about 30–60 seconds total).
3. If the mixture is too thick to scoop, add 1 teaspoon more coconut water and pulse again; if too thin, briefly chill in the freezer for 5–10 minutes to firm up. Taste and adjust sweetness or lime to your preference before serving.
4. Scoop the soft-serve into bowls, sprinkle with reserved lime zest, toasted shredded coconut and a few mint leaves. For a more tropical presentation, add a few fresh mango chunks or a lime wedge.
5. Leftovers can be stored in an airtight container in the freezer; to revive the soft-serve texture, let sit 5–10 minutes at room temperature and then re-blend briefly in the Ninja. Use within 2 weeks for best flavor and texture.