Xanthan Gum Free Classic Mango Sorbet
Ripe mango, fresh lime juice, and a simple homemade syrup are all you need to pull off a sorbet that tastes genuinely luxurious. Many store-bought frozen desserts and even some homemade recipes lean on stabilizers and thickeners to achieve that smooth, scoopable texture — but this one skips all of that entirely. The secret is in the technique: blending the mango completely smooth, straining out any fibrous bits, and churning a thoroughly chilled purée in an ice cream maker. A small splash of vodka is an optional but clever touch that lowers the freezing point just enough to keep the texture soft and easy to scoop straight from the container. The result is bright, intensely fruity, and refreshing — the kind of dessert that feels like it came from a nice restaurant but required almost no effort. Every ingredient here is clean and straightforward, so you know exactly what you're eating without having to decode a label.
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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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