Artificial Food Coloring Free Classic Mango Sorbet
That vivid sunset color comes entirely from ripe mango — no dyes, no additives, just fruit doing what fruit does best. Store-bought sorbets and frozen treats are some of the sneakiest offenders when it comes to artificial colorings, often hiding them behind vague "natural and artificial flavors" labels, so making your own is genuinely the cleanest path forward. This recipe keeps things beautifully simple: fresh mango flesh, lime juice, a homemade simple syrup, and a pinch of salt are all it takes to build something that tastes like peak summer. The optional splash of vodka is a clever trick that keeps the texture scoopable straight from the freezer without any additives or stabilizers. Straining the blended purée through a fine-mesh sieve gives the finished sorbet that silky, restaurant-quality smoothness you'd never expect from a handful of whole ingredients. It's bright, tangy, and intensely fruity — the kind of dessert that makes you wonder why you ever reached for a packaged version in the first place.
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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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