Gluten Free Classic Mango Sorbet
Few desserts are as purely refreshing as a scoop of silky mango sorbet on a warm day, and this one delivers serious tropical flavor with just a handful of clean, simple ingredients. Ripe mango flesh is blended with fresh lime juice, a pinch of salt, and a homemade simple syrup, then churned into something that tastes far more luxurious than the effort involved. Because every ingredient here is naturally free of gluten — no thickeners, no stabilizers, no mystery additives — it's a genuinely worry-free treat without any substitutions required. The optional splash of vodka is a clever touch that keeps the texture scoopable straight from the freezer, preventing it from freezing rock solid. Straining the purée before churning removes any fibrous bits from the mango, giving the finished sorbet that smooth, almost creamy consistency you'd expect from a high-end gelato shop. It's the kind of dessert that impresses guests while being completely approachable for a home cook, and it's just as good eaten straight from the container with a spoon.
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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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