Puree the canned peaches. Mix with the sugar.
Roughly chop the mango and place in the Ninja Creami** container. Top up with the mango puree.
Freeze for at least 12 hours.
Process in the Ninja Creami** using the sorbet mode to make creamy sorbet. If necessary, repeat with the respin mode until the desired consistency is achieved (I used the respin mode twice more for this ice cream).
2 servings