Rice Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts are as naturally vibrant as a mango sorbet made from scratch, and this one delivers that bright, tropical punch in every single spoonful. Ripe mango flesh is blended with fresh lime juice and a homemade simple syrup, so the flavor is clean, fruity, and completely free of the fillers or stabilizers you'd find in a lot of store-bought options. The optional splash of vodka is a clever touch — it lowers the freezing point just enough to keep the texture scoopable and smooth rather than icy. Straining the purée through a fine-mesh sieve removes any fibrous bits, which is what gives this sorbet that silky, almost luxurious consistency. Naturally, there's no grain of any kind anywhere near this recipe, making it a genuinely worry-free treat for anyone navigating rice or grain sensitivities. The hardest part is honestly just waiting for it to firm up in the freezer — the reward is a gorgeous, golden scoop that tastes like peak mango season no matter what time of year it is.

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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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