Fish Free Cinnamon-Walnut Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.5

(25)

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Ingredients

4 servings

For the sorbet

3 cups frozen mango chunks (about 1 lb)
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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