Low Iodine Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts feel as purely tropical and refreshing as a great mango sorbet, and this one delivers that sunshine-bright flavor in every scoop. For anyone navigating a low-iodine eating plan, store-bought frozen treats can be a minefield of dairy, additives, and mystery stabilizers — this recipe sidesteps all of that with a beautifully clean ingredient list. Ripe mango flesh is the star, blended smooth with fresh lime juice and a simple homemade syrup, so you know exactly what's going into every bite. The optional splash of vodka is a clever touch that keeps the texture scoopable straight from the freezer without relying on any dairy or egg-based binders. Straining the purée before churning gives the finished sorbet a silky, almost luxurious consistency that feels far more impressive than the effort involved. It's the kind of dessert that works just as well at a dinner party as it does on a Tuesday afternoon when you need something cold and bright.

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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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