Gut Friendly Classic Mango Sorbet
Few frozen desserts feel as clean and vibrant as a well-made mango sorbet, and this one delivers that sunshine-bright flavor in every spoonful. It's built on just a handful of real, whole ingredients — ripe mango flesh, fresh lime juice, and a simple homemade syrup — with no dairy, no artificial additives, and nothing that tends to aggravate a sensitive digestive system. Mango is naturally rich in digestive enzymes, and keeping the ingredient list this short means your gut isn't working overtime to process anything unnecessary. The optional splash of vodka is a clever touch that keeps the texture scoopable straight from the freezer without adding anything heavy or disruptive. Straining the blended purée through a fine-mesh sieve removes fibrous solids, so what you're left with is silky smooth and genuinely easy on the stomach. The lime juice brightens the whole thing and balances the mango's natural sweetness in a way that feels refreshing rather than cloying. It's the kind of dessert you can enjoy without the second-guessing that usually comes with store-bought frozen treats.
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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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