Mustard Free Cinnamon-Walnut Mango Sorbet
Frozen mango is the star here, blended smooth with fresh lime juice, warm cinnamon, a whisper of ginger, and a honey-sweetened syrup that ties everything together into something that tastes genuinely tropical and a little exotic. The scrape-and-stir freezing method is a bit of a project, but it rewards you with a scoopable, granular texture that no store-bought pint can quite replicate. Toasted walnuts tossed in honey and cinnamon add a caramelized crunch on top that makes each bowl feel like a proper dessert rather than just a frozen snack. Every single ingredient here is naturally free of mustard and mustard derivatives — no condiments, no spice blends with hidden additives, just whole fruits, nuts, and pantry staples you can easily verify. That peace of mind matters when you're navigating a sensitivity that tends to lurk in unexpected places, from salad dressings to spice mixes. This one keeps things clean and simple without sacrificing a single bit of flavor. It's the kind of dessert that disappears fast, so you might want to make a double batch.
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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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