Mustard Free Classic Mango Sorbet
Few frozen desserts feel as purely tropical and refreshing as a scoop of ripe mango sorbet on a warm day. The base here is beautifully simple — sweet mango flesh, bright lime juice, a homemade simple syrup, and a pinch of salt that makes every other flavor pop. Because the whole thing is built from scratch with whole fruit and pantry staples, there's zero guesswork about hidden condiments or spice blends that sometimes sneak mustard into unexpected places. The optional splash of vodka is a clever trick that keeps the texture scoopable and smooth straight from the freezer. Straining the blended purée before churning removes any fibrous bits, giving you that silky, restaurant-quality consistency at home. The result is a vibrant, jewel-toned sorbet that tastes like pure sunshine — no dairy, no fuss, and nothing you didn't put in there yourself.
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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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