Rice Free Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spices, and a honey-kissed walnut crunch come together in a dessert that feels genuinely special without requiring much effort. The base is built from just a handful of clean, straightforward ingredients — frozen mango, fresh lime juice, honey, cinnamon, ginger, and a touch of sea salt — so there's no guesswork about what's actually in your bowl. A simple scrape-and-stir freezing method gradually transforms the blended purée into a scoopable, granular texture that's satisfying without any fancy equipment. The toasted walnut topping is the kind of finishing touch that makes the whole thing feel restaurant-worthy: lightly caramelized, fragrant with cinnamon, and just crisp enough to contrast the icy sorbet underneath. Bright citrus from the lime keeps the mango flavor vivid and fresh rather than flat or overly sweet. It's the kind of dessert that works equally well as a light weeknight treat or something you'd proudly serve to guests.
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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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