Chestnut Free Cinnamon-Walnut Mango Sorbet
Tropical, spiced, and genuinely refreshing, this frozen mango sorbet is the kind of dessert that feels far more impressive than the effort involved. Frozen mango chunks get blended with a warm honey-cinnamon syrup, a hit of fresh lime juice, and a whisper of ginger, creating a smooth, vibrant base that tastes like sunshine with a little edge. The scrape-and-stir freezing method builds a scoopable, granular texture without any special equipment — just a fork and a little patience across a few hours. Every single ingredient here is naturally free from tree nuts in the chestnut family, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. The finishing touch is a small pile of cinnamon-honey toasted walnuts, which add a caramelized crunch that plays beautifully against the icy, fruity sorbet underneath. It's a dessert that works just as well for a casual weeknight treat as it does for impressing guests at a dinner party.
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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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