Legume Free Cinnamon-Walnut Mango Sorbet
Frozen mango gets a serious glow-up here, blended with honey, fresh lime juice, and a warming mix of cinnamon and ginger into a sorbet that tastes far more luxurious than its short ingredient list suggests. The spiced honey syrup is the secret — dissolving the honey into warm water before blending ensures the sweetness distributes evenly and the spices bloom properly throughout every scoop. A simple scrape-and-stir technique during freezing keeps the texture light and granular rather than icy, so you end up with something genuinely scoopable and satisfying. The cinnamon-honey walnuts on top add crunch, warmth, and a little caramelized richness that makes the whole bowl feel like a composed dessert. Since every ingredient here is naturally free of beans, lentils, peas, and other legumes — including the topping — there's no label-reading stress or ingredient swaps required. It's a refreshing, crowd-pleasing finish to any meal, and the fact that it comes together with a blender and a freezer makes it completely approachable any night of the week.
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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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