Almond Free Ginger-Cardamom Mango Sorbet
Tropical, fragrant, and impossibly refreshing, this mango sorbet is the kind of frozen dessert that makes you wonder why you ever bought the store-bought stuff. Sweet mango gets blended with a steeped ginger-cardamom syrup and a bright hit of fresh lime juice, creating layers of flavor that feel way more sophisticated than the short ingredient list suggests. The ginger and cardamom are gently infused into a honey syrup and then strained out, so you get all that warm, aromatic depth without any fibrous bits interrupting the silky texture. For anyone navigating nut allergies, packaged frozen desserts can be a minefield of shared-facility warnings and unexpected add-ins — this one is made entirely from fruit, honey, citrus, and spice, so you know exactly what's in every scoop. The fork-scraping technique during freezing is a low-tech trick that gives the sorbet a beautifully smooth, scoopable consistency without any special equipment. A five-minute rest on the counter before serving is all it takes to bring it to that perfect, creamy-yet-icy texture. It's the kind of dessert that disappears fast, so you might want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 cups frozen mango chunks (about 1 lb), thawed for 10 minutes
- ¼ cup water
- 3 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cardamom
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 pinch fine sea salt
- 1 tsp lime zest (optional)
Instructions
- 1
Combine the water and honey in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat and stir in the grated ginger and ground cardamom. Let the mixture steep for 5 minutes, then pour it through a fine-mesh strainer into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- 2
Add the partially thawed mango chunks, strained ginger-cardamom syrup, lime juice, sea salt, and lime zest (if using) to a blender or food processor. Blend on high until completely smooth, about 1 minute, scraping down the sides as needed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!