Gluten Free Cinnamon-Walnut Mango Sorbet
Bright, tropical mango meets warm spice in this frozen dessert that feels far more indulgent than its short ingredient list suggests. The base comes together in a blender — frozen mango, fresh lime juice, and a quick honey-cinnamon-ginger syrup — then gets scraped and stirred in the freezer until it reaches that perfect, scoopable granular texture. No ice cream maker required, which means less equipment and less fuss. The cinnamon-honey walnuts toasted in a dry skillet are the real finishing touch, adding a caramelized crunch that plays beautifully against the icy, citrusy sorbet. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — it just works as written. This is the kind of dessert that feels elegant enough for company but easy enough to make on a weeknight when a mango craving hits hard.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!