MSG Free Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spices, and a honey-glazed walnut crunch — this sorbet is the kind of dessert that feels far more indulgent than it actually is. The base comes together with just a handful of whole, recognizable ingredients: frozen mango, fresh lime juice, honey, cinnamon, ginger, and a pinch of sea salt. No flavor packets, no stabilizers, nothing that could sneak in unwanted additives — just clean, bright flavors you can trace back to their source. The technique is low-fuss but genuinely rewarding. A spiced honey syrup gets blended into the frozen mango, and then a simple scrape-and-stir method in the freezer builds that perfectly granular, scoopable texture without any special equipment. The result is silky, citrusy, and warmly spiced in a way that feels almost exotic. The toasted walnut topping is what takes this over the top — a quick toss in honey and cinnamon in a dry skillet, and they come out fragrant, glossy, and just a little crispy. Scattered over each bowl, they add richness and crunch that balances the icy brightness of the mango beautifully. It's a stunning finish to any meal, and every single component is something you can feel completely confident about.
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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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