Yeast Free Cinnamon-Walnut Mango Sorbet
Frozen mango, warm spices, and a honey-glazed walnut crunch — this sorbet hits every note without a single ingredient that could cause concern for anyone avoiding yeast. Since sorbet skips the dairy and leavening agents entirely, it's a naturally clean fit, and this version leans into that simplicity with bold, real flavors. Frozen mango chunks get blended with fresh lime juice, honey, and a spiced syrup of cinnamon and ginger, creating a smooth, vibrantly tropical base that tastes far more indulgent than the short ingredient list suggests. The scrape-and-stir freezing method builds a beautifully granular, scoopable texture without any special equipment — just patience and a fork. Meanwhile, the toasted walnuts get tossed in honey and cinnamon until they're sticky, fragrant, and almost candy-like, adding a satisfying crunch on top of every bowl. It's the kind of dessert that feels like a restaurant finish but comes together entirely in your own kitchen, with full control over every ingredient that goes in.
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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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