Cinnamon Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Ripe mango is one of those fruits that barely needs help — sweet, floral, and almost creamy on its own — and this sorbet lets it shine without any distractions. The base is beautifully simple: fresh mango flesh, a squeeze of bright lime juice, a homemade simple syrup, and a pinch of salt that pulls everything together. For anyone avoiding cinnamon, this is a genuinely worry-free frozen dessert, since spices have no place in this recipe whatsoever — just clean, tropical fruit flavor from start to finish. Straining the blended purée through a fine-mesh sieve gives the final texture a silky smoothness that feels far more luxurious than the short ingredient list would suggest. The optional splash of vodka is a clever trick that keeps the sorbet scoopable straight from the freezer rather than rock-solid. Whether you're serving it after a spicy dinner or just craving something cold and refreshing, this is the kind of dessert that disappears fast — so you might want to make a double batch.

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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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