Macadamia Free Classic Mango Sorbet
Few frozen desserts capture the pure, sun-ripened flavor of mango quite like a homemade sorbet. Ripe mango flesh blended with fresh lime juice and a cold simple syrup creates a silky, intensely fruity base that tastes like summer in every spoonful. The optional splash of vodka is a clever trick that keeps the texture scoopable straight from the freezer, preventing it from freezing rock solid. Straining the purée through a fine-mesh sieve removes any fibrous bits, so the final result is impossibly smooth and clean on the palate. The ingredient list is refreshingly short and completely free of tree nuts — no risk of hidden macadamia oils or nut-based thickeners that sometimes sneak into store-bought frozen desserts. Whether you're serving it as a light finish to a dinner party or scooping it straight from the container on a hot afternoon, this sorbet delivers serious wow factor with minimal effort.
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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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