Ginger Free Classic Mango Sorbet
Few frozen desserts feel as purely tropical and refreshing as a scoop of mango sorbet made from scratch. Ripe mango flesh is blended with fresh lime juice, a pinch of salt, and a homemade simple syrup to create a silky, intensely fruity purée that tastes like sunshine in a bowl. Because every ingredient here is naturally free of ginger — no spice blends, no hidden additives, no store-bought shortcuts — you can enjoy every bite without a second thought. Straining the purée through a fine-mesh sieve removes any fibrous bits and gives the finished sorbet that impossibly smooth, restaurant-quality texture. A small splash of vodka is optional but clever, keeping the sorbet scoopable straight from the freezer rather than rock-solid. The result is a vibrant, jewel-toned dessert that's elegant enough for a dinner party and easy enough to make on a weeknight.
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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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