Paleo Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spices, and a honey-lime syrup come together in a dessert that feels genuinely indulgent without leaning on any dairy, refined sugar, or grain-based thickeners. The base is pure fruit blended with a quick spiced syrup of cinnamon, ginger, and honey — nothing processed, nothing mysterious. A simple scrape-and-stir freezing method builds that satisfying granular texture you want in a sorbet, no ice cream machine required. What really elevates the whole thing is the walnut topping: raw walnuts toasted in a dry skillet, then tossed with honey and cinnamon until they crisp into something almost candy-like. That contrast of cold, silky mango and warm-spiced, crunchy nuts makes every spoonful interesting. It's the kind of dessert that feels like a treat but checks every box for whole-food, ancestral-style eating — no compromises needed.
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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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