Vegetarian Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spice, and a sticky-sweet walnut crunch — this sorbet hits every note you want from a dessert without a single drop of dairy or egg in sight. The base comes together in a blender using frozen mango, fresh lime juice, and a quick honey-cinnamon-ginger syrup that you whisk up in minutes on the stovetop. A simple scrape-and-stir freezing method builds that perfectly granular, scoopable texture without any special equipment. The walnut topping is the kind of detail that elevates the whole bowl — raw walnuts toasted in a dry skillet, then tossed with honey and cinnamon until they caramelize into little clusters of crunch. That contrast of icy, bright mango against the warm, nutty topping is genuinely hard to stop eating. It's a naturally plant-friendly dessert that doesn't ask you to compromise on richness or flavor, just reach for real, whole ingredients and let them do the work.
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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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