Nitrate & Nitrite Free Classic Mango Sorbet
Few frozen desserts are as naturally vibrant as a mango sorbet made entirely from whole, fresh fruit. Ripe mangoes bring their own intense sweetness and tropical depth, so the ingredient list stays beautifully short — just fruit, lime juice, a homemade simple syrup, and a pinch of salt. There are no cured or processed ingredients hiding in here, which makes it a genuinely clean treat for anyone keeping a close eye on what goes into their food. The fresh lime juice does double duty, brightening the flavor and balancing the mango's richness so every spoonful tastes alive. A splash of vodka is optional but clever — it lowers the freezing point just enough to keep the texture scoopable straight from the freezer. Straining the blended purée before churning is the small extra step that separates a silky, restaurant-quality result from something grainy, and it's absolutely worth it. This is the kind of dessert that tastes indulgent but is really just fruit doing exactly what it does best.
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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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