Pregnancy Friendly Classic Mango Sorbet
Ripe mango and fresh lime juice come together in a frozen dessert that feels genuinely luxurious without a drop of dairy, alcohol, or anything that raises a red flag during pregnancy. The base is beautifully simple — real fruit, a quick homemade simple syrup, and a squeeze of citrus — so you know exactly what's going into every spoonful. Mango is a fantastic source of folate and vitamin C, making this feel like a treat you can actually feel good about reaching for. The vodka listed in the recipe is completely optional and easy to leave out, keeping the whole thing clean and pregnancy-appropriate. Straining the blended purée gives the finished sorbet an impossibly smooth, silky texture that rivals anything you'd find at a fancy restaurant. It does require an ice cream maker and a little patience for chilling and freezing, but the hands-on effort is minimal and the payoff is a vibrant, sunshine-colored scoop that satisfies serious sweet cravings on a hot day.
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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)
Can be omittedvodka
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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