Celery Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts capture the pure essence of a fruit the way a well-made sorbet does, and ripe mango is basically born for this treatment. The base is refreshingly simple — just fresh mango flesh, bright lime juice, a homemade simple syrup, and a pinch of salt to make everything pop. A splash of vodka is optional but clever, keeping the texture scoopable and smooth straight from the freezer without any iciness. Straining the blended purée through a fine-mesh sieve is the small extra step that takes this from good to genuinely silky, removing any fibrous bits so every spoonful is pure, glossy fruit. The lime juice does double duty here, adding a citrusy lift that keeps the sweetness from feeling one-dimensional. This is the kind of dessert that tastes like it came from a fancy gelateria but comes together with a blender, an ice cream maker, and a little patience. Whether you're serving it after a summer dinner or sneaking spoonfuls straight from the container, it's hard to beat.

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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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