Ripe mango, fresh lime juice, and a simple homemade syrup come together in a sorbet that tastes like pure sunshine in a bowl. The flavor is intensely fruity and bright, with just enough tartness from the lime to keep every spoonful interesting. Managing a nickel sensitivity can make store-bought frozen desserts a minefield, since many commercial sorbets and ice creams contain nuts, seeds, whole grains, or chocolate — all notoriously high in nickel. This recipe keeps things beautifully clean: mango, sugar, water, lime, and salt are all low-nickel ingredients, so you can indulge without second-guessing the label. Straining the blended purée through a fine-mesh sieve removes any fibrous bits and gives the finished sorbet a silky, restaurant-quality texture. The optional splash of vodka is a clever trick that keeps the sorbet scoopable straight from the freezer rather than rock-solid. It's the kind of elegant, fuss-free dessert that feels like a treat for everyone at the table — not just the person navigating dietary restrictions.
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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.
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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