Turkey Free Classic Mango Sorbet
Few frozen desserts are as purely satisfying as a scoop of mango sorbet made from real, ripe fruit. This one is built on just a handful of clean, plant-based ingredients — fresh mango flesh, bright lime juice, a homemade simple syrup, and a pinch of salt — so there's nothing unexpected hiding in the mix. The optional splash of vodka is a clever touch that keeps the texture scoopable and smooth straight from the freezer. Straining the blended purée before churning removes any fibrous bits, giving you that silky, restaurant-quality finish at home. The lime juice does beautiful work here, cutting through the mango's natural sweetness and making every bite taste vivid and fresh. It's the kind of dessert that feels indulgent but is genuinely straightforward to pull off with an ice cream maker and a little patience.
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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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