Brazil Nut Free Cinnamon-Walnut Mango Sorbet
Tropical, warming, and refreshingly light, this mango sorbet hits every note you want from a frozen dessert — bright citrus, fragrant spice, and a satisfying crunch on top. Frozen mango chunks do all the heavy lifting here, blending into a silky purée with honey, lime juice, cinnamon, and a whisper of ginger that makes the whole thing taste far more complex than the ingredient list suggests. The scrape-and-stir freezing method is a brilliant no-churn technique that builds a scoopable, granular texture without any special equipment. The cinnamon-honey walnuts toasted on the stovetop are genuinely the finishing touch you didn't know you needed — sticky, golden, and just a little caramelized. Because every ingredient here is straightforward and whole, you never have to second-guess what's in it or worry about hidden additives sneaking in from a packaged product. It's the kind of dessert that feels impressive enough for company but easy enough to make on a weeknight craving.
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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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