Mushroom Free Classic Mango Sorbet
Few frozen desserts are as vibrant and refreshing as a well-made mango sorbet, and this one delivers that sunshine-bright flavor in every single scoop. Ripe mango flesh is blended with fresh lime juice and a homemade simple syrup, creating a silky purée that churns into something genuinely stunning. The optional splash of vodka is a clever touch — it lowers the freezing point just enough to keep the texture scoopable and smooth rather than icy. Straining the blended purée through a fine-mesh sieve removes any fibrous bits, so the final result is impossibly clean and glossy. Every ingredient here is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or worry about hidden additives sneaking into your dessert. This is the kind of recipe that tastes like it came from a fancy gelato shop but comes together with a blender, an ice cream maker, and a little patience.
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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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