Celery Free Cinnamon-Walnut Mango Sorbet
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 remotely celery-adjacent to worry about. The base comes together in a blender using frozen mango, fresh lime juice, and a quick honey-cinnamon-ginger syrup that you make on the stovetop in just a couple of minutes. 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 crunchy clusters that shatter against the cold, fruity sorbet. Bright, tropical, and warmly spiced all at once, it's the kind of dessert that feels far more impressive than the ingredient list suggests. Whether you're serving it after a weeknight dinner or pulling it out for guests, it disappears fast — so you might want to make a double batch.
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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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