Yeast Free Classic Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(3)

Few frozen desserts feel as purely tropical and refreshing as a great mango sorbet, and this one delivers that sunshine-bright flavor in every spoonful. It starts with ripe mango flesh blended silky-smooth with fresh lime juice and a homemade simple syrup, so the taste is clean, vivid, and nothing like the icy, artificial versions you find at the store. Because the whole thing is built from fruit, sugar, water, and citrus, there's no leavening, no fermentation, and nothing that raises any concerns for people avoiding yeast — it's naturally free of all that without any substitutions required. The optional splash of vodka is a clever touch that keeps the texture scoopable straight from the freezer rather than turning rock-hard. Straining the blended purée before churning is the small extra step that separates a truly smooth, restaurant-quality result from a grainy homemade one. Once it's churned and frozen firm, you've got a stunning, dairy-free dessert that works as an elegant dinner party finish or a lazy afternoon treat straight from the container.

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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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