Sesame Free Cinnamon-Walnut Mango Sorbet
Frozen mango gets a serious glow-up here, blended with warm cinnamon, a hint of ginger, and bright lime juice into a sorbet that tastes far more luxurious than its short ingredient list suggests. The spiced honey syrup is the secret — dissolving the honey into warm water before blending means every bite is evenly sweet and fragrant rather than icy or flat. A simple scrape-and-stir technique over a few hours builds that perfectly granular, scoopable texture without any special equipment. The cinnamon-honey walnuts on top add crunch and a toasty depth that makes this feel like a real restaurant dessert. Because the whole thing is built from fruit, honey, lime, and spices, there's no need to scan labels or worry about hidden sesame in a sauce or coating — what you see is genuinely what you get. It's a refreshing, naturally dairy-free treat that works just as well as a weeknight cool-down as it does at a dinner party.
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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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