High Fructose Corn Syrup Free Classic Mango Sorbet
Ripe mangoes, fresh lime juice, and a homemade simple syrup made from just water and granulated sugar — that's genuinely all it takes to land a sorbet this vibrant and satisfying. Commercial frozen desserts are notorious for sneaking in corn syrup as a cheap sweetener and texture booster, but here you're in complete control of every ingredient from start to finish. The simple syrup comes together in minutes on the stovetop, and because you make it yourself, you know exactly what's going into the bowl. Blending the mango with a hit of lime juice and a pinch of salt coaxes out an almost tropical brightness that tastes far more complex than the short ingredient list suggests. Straining the purée before churning gives the finished sorbet a silky, scoopable texture that rivals anything you'd find at a specialty shop. A small splash of vodka is optional but clever — it lowers the freezing point just enough to keep the sorbet soft and easy to scoop straight from the freezer. This is the kind of recipe that makes you wonder why you ever reached for a store-bought pint in the first place.
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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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