Macadamia Free Cinnamon-Walnut Mango Sorbet
Frozen mango blended with warm spices and a touch of honey makes for a sorbet that tastes far more luxurious than the short ingredient list suggests. A homemade spiced syrup — built from cinnamon, ginger, and dissolved honey — gets folded right into the fruit before blending, so every bite carries that cozy depth. The scrape-and-stir freezing method is a little hands-on, but it rewards you with a scoopable, granular texture that rivals anything from a fancy gelato shop. Toasted walnuts glazed with cinnamon and honey finish the whole thing off with a satisfying crunch that plays beautifully against the icy, citrus-bright sorbet underneath. Because the recipe relies entirely on fruit, nuts, and pantry staples, there's no need to scrutinize store-bought frozen dessert labels for unwanted add-ins or shared-facility warnings. It's a genuinely crowd-pleasing dessert that feels special enough for company but easy enough to make on a weeknight whim.
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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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