Beef Free Classic Mango Sorbet
Few frozen desserts are as purely satisfying as a scoop of mango sorbet made from scratch, and this one delivers that bright, tropical punch in every bite. Ripe mango flesh is blended with fresh lime juice and a homemade simple syrup, creating a silky purée that churns into something genuinely stunning — pale, thick, and intensely fruity. Straining the blended mixture through a fine-mesh sieve is the small extra step that takes the texture from good to impossibly smooth. A splash of optional vodka keeps the sorbet scoopable straight from the freezer, which is a clever trick worth knowing. The ingredient list is completely plant-based and naturally free from any animal proteins, so there's zero need to scrutinize labels or worry about what's hiding in a store-bought version. It's the kind of dessert that tastes like it came from a fancy restaurant but comes together with a blender, an ice cream maker, and a little patience.
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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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