Alpha Gal Friendly Classic Mango Sorbet
Ripe mango, fresh lime, and a simple homemade syrup come together in a frozen dessert that tastes like pure sunshine. The texture is silky and scoopable, with a bright citrus edge that keeps every bite from feeling too sweet. For anyone managing alpha-gal syndrome, store-bought frozen treats can be a minefield of hidden dairy, gelatin, or other mammal-derived additives — this recipe sidesteps all of that with a completely plant-based ingredient list you can verify yourself. The optional splash of vodka is a clever touch that keeps the sorbet from freezing rock-solid, giving you that perfect soft-serve consistency straight from the freezer. Straining the blended purée through a fine-mesh sieve removes any fibrous bits, so the final result is impossibly smooth and restaurant-worthy. It's the kind of dessert that feels indulgent without any of the second-guessing that usually comes with navigating a menu or a grocery aisle.
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Learn more →Ingredients
6 servings
For the simple syrup
- ¾ cup water
- ¾ cup granulated sugar
For the sorbet
- 2 lbs ripe mango flesh (from about 3 large mangoes), roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- ⅛ tsp fine salt
- 1 tbsp vodka (optional)
Instructions
- 1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3 minutes. Remove from the heat and let the syrup cool to room temperature, then refrigerate until cold, at least 30 minutes.
- 2
Add the mango flesh, lime juice, salt, and chilled simple syrup to a blender or food processor. Blend on high until completely smooth, about 1 minute. Stir in the vodka, if using.
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