Pescatarian Classic Mango Sorbet
Few desserts capture the pure, sun-ripened sweetness of mango quite like a homemade sorbet. This one is built on just a handful of real ingredients — fresh mango flesh, bright lime juice, and a simple syrup you make yourself — so every spoonful tastes genuinely fruity rather than artificially flavored. The optional splash of vodka is a clever little trick that keeps the texture scoopable and smooth straight from the freezer. Straining the blended purée through a fine-mesh sieve removes any fibrous bits, giving you that silky, restaurant-quality finish without any fuss. Since there's no dairy, eggs, or meat involved, this is a naturally clean dessert that fits beautifully into a pescatarian lifestyle without any substitutions or compromises. It's the kind of recipe that feels impressive enough for a dinner party but is honestly simple enough to make on a weeknight craving.
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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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