Black Pepper Free Cinnamon-Walnut Mango Sorbet
Tropical, bright, and warmly spiced, this frozen mango sorbet is the kind of dessert that feels both refreshing and deeply satisfying at the same time. The base comes together with just frozen mango, fresh lime juice, honey, and a spiced syrup built from cinnamon, ginger, and a pinch of sea salt — no black pepper anywhere in sight, which makes it a genuinely safe and delicious option for anyone managing that sensitivity. The scrape-and-stir freezing method is a bit of a kitchen project, but it rewards you with a beautifully granular, scoopable texture that rivals anything from a fancy ice cream shop. What really elevates the whole thing is the cinnamon-honey walnut topping — toasted until golden and fragrant, then tossed with honey and cinnamon so they crisp up into little caramelized clusters. That contrast of cold, silky sorbet against the warm crunch of the walnuts is genuinely hard to stop eating. Every ingredient here is straightforward and easy to verify, so you can serve it with total confidence at a dinner party or just treat yourself on a weeknight.
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Learn more →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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