Chicken Free Classic Mango Sorbet
Few desserts capture the pure, sun-drenched sweetness of ripe mango the way a homemade sorbet does. This one leans entirely on fruit, a simple sugar syrup, and a bright hit of fresh lime juice — nothing fussy, nothing hidden, just clean and vibrant flavor in every scoop. A pinch of salt sharpens the mango's natural sweetness, and the optional splash of vodka keeps the texture beautifully scoopable straight from the freezer. Straining the blended purée through a fine-mesh sieve is the small extra step that takes this from good to genuinely silky. The process is straightforward: make the syrup, blend, chill, churn, and freeze — your ice cream maker does most of the heavy lifting. It's the kind of refreshing, fruit-forward dessert that works just as well at a backyard cookout as it does plated at a dinner party.
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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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