Wheat Free Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spices, and a sticky-sweet walnut crunch — this sorbet hits every note without a single grain of wheat in sight. The base comes together in a blender using frozen mango chunks, fresh lime juice, and a quick honey-cinnamon 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 or ice cream maker. What makes this especially satisfying is how naturally the ingredients work together — there's no need to swap or substitute anything, because the whole recipe is built around fruit, honey, and spice from the start. The toasted walnut topping is the real finishing touch: a quick toss in honey and cinnamon turns them into little caramelized clusters that add warmth and crunch to every spoonful. It's the kind of dessert that feels far more impressive than the effort involved, and it's just as welcome after a weeknight dinner as it is at a summer gathering.
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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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