Wheat Free Classic Mango Sorbet
Few desserts are as purely refreshing as a fruit sorbet made from scratch, and this mango version is the kind of thing that makes you wonder why you ever bought the store-bought stuff. Ripe mango flesh gets blended with fresh lime juice, a pinch of salt, and a homemade simple syrup, then churned into something silky, vibrant, and intensely fruity. The whole recipe is naturally free of wheat and grain-based ingredients — there's no flour, no starch thickener, nothing to second-guess — just fruit, sugar, water, and citrus doing exactly what they're supposed to do. Straining the purée through a fine-mesh sieve removes any fibrous bits and gives the finished sorbet that smooth, almost luxurious texture you'd expect from a good gelato shop. The optional splash of vodka is a clever touch that keeps the sorbet scoopable straight from the freezer rather than turning rock solid. Bright, tropical, and genuinely easy to pull off, this is the kind of crowd-pleasing dessert that works for a backyard dinner party or a quiet Tuesday night when you just need something cold and delicious.
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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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