Barley Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts capture the pure, sun-ripened flavor of mango quite like a homemade sorbet. This one is built on just a handful of real ingredients — fresh mango flesh, bright lime juice, and a simple sugar syrup — so every spoonful tastes like the fruit itself rather than an artificial imitation. A splash of vodka is optional but clever, helping keep the texture scoopable and smooth straight from the freezer. Straining the blended purée removes any fibrous bits, giving you that silky, restaurant-quality consistency without any fuss. Since the whole recipe is naturally grain-free from start to finish, there's no need to scrutinize labels or worry about hidden cereal-derived additives sneaking into your dessert. The ice cream maker does the heavy lifting, churning the chilled purée into something thick, pale, and irresistibly creamy-looking despite containing no dairy at all. It's the kind of effortless showstopper you'll want to keep stocked in the freezer all summer long.

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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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