Ripe mango purée is blended silky-smooth with a splash of lime juice and a pinch of salt, then strained until it's completely velvety before hitting the ice cream maker. A quick homemade simple syrup sweetens the mix and keeps the texture soft and scoopable straight out of the freezer, rather than icy or hard. Every ingredient here is naturally plant-based, so this one is an easy, no-fuss win for a vegan freezer stash. The result is a bright, tropical scoop with bold mango flavor up front and just enough tang from the lime to keep it lively. It's the kind of make-ahead treat that feels indulgent but comes together from a short, honest ingredient list. Scoop it into bowls or cones and it disappears fast on a hot day.
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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.
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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