Dairy Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts are as naturally vibrant and satisfying as a well-made mango sorbet, and this one delivers that sunshine-bright flavor in every single scoop. The base is nothing more than ripe mango flesh, fresh lime juice, a pinch of salt, and a simple homemade syrup — no cream, no milk, no butter anywhere in sight. That makes it a genuinely effortless fit for anyone avoiding dairy, because there's nothing to swap out or work around; the fruit does all the heavy lifting on its own. A splash of vodka is optional but clever — it lowers the freezing point just enough to keep the texture scoopable and smooth straight from the freezer. Straining the blended purée before churning is the small extra step that separates a silky, restaurant-quality result from something grainy or stringy. The lime juice keeps the mango from tasting flat and adds a subtle tartness that makes the whole thing feel refreshing rather than cloying. This is the kind of dessert that disappears fast at a dinner party, and nobody will miss the dairy for even a second.

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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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