Carrageenan 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. Many store-bought sorbets and ice creams sneak in carrageenan as a stabilizer or texture enhancer, so making your own is the cleanest way to know exactly what's in the bowl. Here, the only ingredients doing the work are ripe mango flesh, fresh lime juice, a homemade simple syrup, and a pinch of salt — nothing hidden, nothing unnecessary. The optional splash of vodka is a clever trick that keeps the texture scoopable straight from the freezer without relying on any additives. Straining the blended purée through a fine-mesh sieve removes any fibrous bits and leaves you with a silky-smooth base that churns up beautifully pale and creamy in the ice cream maker. The lime juice cuts through the mango's sweetness just enough to keep things lively and refreshing rather than cloying. It's the kind of dessert that tastes like it came from a fancy gelato counter but required nothing more than a blender, a saucepan, 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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