Walnut Free Classic Mango Sorbet
Ripe mango, bright lime juice, and a silky simple syrup come together in a frozen dessert that tastes like pure sunshine in a bowl. The process is straightforward — blend, strain, chill, and churn — and the result is a smooth, intensely fruity sorbet with just the right balance of sweet and tart. A small pinch of salt sharpens every flavor, and the optional splash of vodka keeps the texture scoopably soft straight from the freezer. Store-bought frozen desserts can be a minefield when you're avoiding certain nuts, since shared production lines and vague labeling make it hard to feel confident. Making it yourself with these clean, simple ingredients means you know exactly what's in every scoop. This is the kind of recipe that disappears fast at a dinner party, and nobody will believe it came together with so little effort.
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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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