Low Iodine Cinnamon-Walnut Mango Sorbet
Tropical, spiced, and genuinely refreshing, this mango sorbet hits every note you want from a frozen dessert — bright citrus, warm cinnamon, and a satisfying crunch from honey-glazed walnuts on top. For anyone navigating a low-iodine approach, store-bought frozen treats can be a minefield of dairy, additives, and iodized salt, but this one sidesteps all of that with a clean, fruit-forward ingredient list. The base is simply frozen mango blended with honey, fresh lime juice, and a spiced syrup made from cinnamon and ginger — nothing hidden, nothing processed. A pinch of fine sea salt (not iodized table salt) keeps the flavor balanced without the iodine concern. The scrape-and-stir freezing method is a little hands-on, but it builds a beautifully granular, scoopable texture without any ice cream machine required. The toasted walnut topping — tossed with honey and cinnamon — adds a caramelized, nutty contrast that makes each bowl feel genuinely special. It's the kind of dessert that tastes indulgent while keeping things exactly where they need to be.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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