Lactose Free Classic Mango Sorbet
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 homemade simple syrup, and a pinch of salt — meaning it's completely free of dairy by nature, not by substitution. That's great news if you're navigating lactose sensitivity, because there's no guesswork about hidden cream or milk solids sneaking into the mix. The lime juice cuts through the mango's sweetness with just the right amount of tartness, and the optional splash of vodka keeps the texture scoopably soft straight from the freezer. Straining the blended purée through a fine-mesh sieve gives the finished sorbet a silky, almost luxurious consistency that feels far more indulgent than the ingredient list suggests. After churning and a couple of hours in the freezer, you'll have a dessert that's genuinely impressive — the kind of thing that disappears fast at a dinner party or on a hot afternoon when you just need something cold and tropical.
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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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