Artificial Flavors Free Classic Mango Sorbet
Store-bought sorbets and frozen fruit bars are notorious for sneaking in "natural and artificial flavors" that muddy what should be a clean, fruit-forward treat. This version keeps things beautifully honest — ripe mango flesh, fresh lime juice, a pinch of salt, and a homemade simple syrup are genuinely all you need to build deep, tropical flavor from scratch. The process of blending everything smooth and straining out the fibrous solids means you get a silky, jewel-toned purée that tastes like the fruit at its absolute peak. A splash of vodka is optional but clever, keeping the texture scoopable straight from the freezer without any additives doing that work for you. Churning it in an ice cream maker transforms the purée into something pale, thick, and luscious — the kind of sorbet that makes you wonder why you ever reached for a packaged version. It's refreshing, vibrant, and completely free of anything you didn't put in the bowl yourself.
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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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