Beef Free Cinnamon-Walnut Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.5

(25)

Frozen mango, warm spice, and a sticky-sweet walnut crunch — this sorbet hits every note you want from a dessert without a single drop of dairy or anything from the butcher counter. The base comes together in a blender using frozen mango, fresh lime juice, and a quick honey-cinnamon syrup that you can whip up in just a couple of minutes on the stovetop. A simple scrape-and-stir freezing method builds that perfectly granular, scoopable texture without any special equipment. The topping is where things get really good: raw walnuts toasted in a dry skillet, then tossed with honey and cinnamon until they caramelize into little clusters of crunch. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels or second-guess what's in it. It's the kind of refreshing, feel-good dessert that works just as well on a weeknight as it does when you're trying to impress guests.

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Ingredients

4 servings

For the sorbet

3 cups frozen mango chunks (about 1 lb)
3 tbsp honey
2 tbsp fresh lime juice (from about 1 lime)
¼ cup water
½ tsp ground cinnamon
⅛ tsp ground ginger
1 pinch fine sea salt

For the walnut topping

⅓ cup raw walnuts, roughly chopped
1 tsp honey
¼ tsp ground cinnamon

Instructions

1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat and stir in the cinnamon, ginger, and salt. Let the syrup cool for 5 minutes.
2
Add the frozen mango chunks, lime juice, and cooled spiced syrup to a blender or food processor. Blend on high until completely smooth, scraping down the sides as needed, about 1–2 minutes.

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