Open the kombucha and allow the bubbles to dissipate — about 10 minutes before you start is ideal.
Combine the mango, agave syrup and coconut yoghurt in a blender, then add the kombucha. Drink the rest as a chef's treat.
Blend until combined. Keep it brief — the gas from the kombucha can build up pressure in the blender.
Pour into your Ninja Creami tub. The mixture should sit about 1 cm below the fill line — the kombucha expands as it freezes, so don't fill to the line.
Freeze for 16–24 hours with the lid off. After freezing the mixture should reach the fill line.
Process on the Light Ice Cream setting. You may need to run it twice to reach your ideal texture.
Store leftovers in the freezer with the lid on and re-process when ready to eat.