Shellfish Free Classic Mango Sorbet
Few frozen desserts are as purely satisfying as a scoop of mango sorbet made from real fruit — no artificial flavors, no mystery additives, just sunshine in a bowl. Ripe mangoes bring natural sweetness and a silky texture that makes this feel genuinely luxurious, while fresh lime juice cuts through and keeps every bite bright and balanced. A simple homemade syrup ties it all together, and the optional splash of vodka is a clever trick that keeps the sorbet scoopable straight from the freezer. Straining the blended purée removes any fibrous bits, so the final texture is impossibly smooth and restaurant-worthy. The process is straightforward — blend, chill, churn, freeze — and the result is something you'll want to keep stocked all summer long. It's naturally free from animal products, seafood, and common allergens, so it's an easy crowd-pleaser you can serve without hesitation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!