Hazelnut Free Cinnamon-Walnut Mango Sorbet
Tropical, spiced, and refreshingly light, this frozen mango dessert is the kind of thing that feels far more impressive than the effort it actually takes. Frozen mango gets blended with a warm honey-and-spice syrup — cinnamon, ginger, a pinch of sea salt — plus a bright hit of fresh lime juice that keeps every bite lively and balanced. The scrape-and-stir freezing method builds a beautifully granular, scoopable texture without any special equipment, just a fork and a little patience. What really elevates it is the finishing touch: toasted walnuts tossed in honey and cinnamon, which add crunch, warmth, and a caramelized richness that plays perfectly against the cold fruit base. For anyone navigating a hazelnut allergy or sensitivity, this recipe is a genuinely satisfying answer — the nutty crunch comes entirely from walnuts, with no hazelnut products anywhere in the ingredient list. Store-bought frozen desserts and nut toppings can be a minefield of shared-facility warnings, so making this at home puts you fully in control of what goes into the bowl. It's the kind of dessert that disappears fast, so consider doubling the walnut topping from the start.
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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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