BHA & BHT Free Ginger-Cardamom Mango Sorbet
Bright, tropical, and layered with warm spice, this frozen dessert is the kind of thing that tastes like it came from a specialty shop — but you made it entirely from scratch with ingredients you can actually read and trust. Store-bought sorbets and frozen treats are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, so making your own is one of the cleanest ways to enjoy something sweet and frozen without second-guessing the label. Here, ripe mango does all the heavy lifting, while a steeped syrup of fresh ginger and ground cardamom adds a floral, slightly spicy depth that feels genuinely sophisticated. A squeeze of fresh lime juice keeps everything bright and balanced, cutting through the sweetness in exactly the right way. The technique is straightforward — blend, freeze, fork-scrape, freeze again — and that simple two-stage freeze gives you a scoopable, silky texture without any special equipment. It's the kind of recipe that proves you don't need additives or shortcuts to get a truly craveable result. Pull it out of the freezer, let it soften for just a few minutes, and you've got a stunning dessert ready to go.
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!