Dairy Free Ginger-Cardamom Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.5

(9)

Tropical, fragrant, and refreshingly light, this mango sorbet hits every note you want from a frozen dessert — bright fruit, a little heat from fresh ginger, and a warm floral finish from ground cardamom. A quick honey syrup ties everything together, and the lime juice keeps the flavor sharp and lively rather than cloying. Because the whole thing is built on fruit, honey, and spice, there's no cream, butter, or milk product anywhere in sight — making it a genuinely satisfying frozen treat that doesn't require any substitutions or workarounds. The steeping step for the ginger and cardamom is a small move that makes a big difference, coaxing out deep, layered flavor before the solids are strained away. The fork-scraping technique during freezing gives you that perfect scoopable texture without any special equipment. It's the kind of dessert that feels impressive enough for guests but simple enough to make on a weeknight craving.

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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.

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