Eggless Ginger-Cardamom Mango Sorbet

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.5

(9)

Tropical, fragrant, and impossibly refreshing, this mango sorbet layers warm spice into every cold, silky bite. A quick honey-ginger-cardamom syrup is steeped and strained before it ever meets the fruit, so you get clean, aromatic flavor without any fibrous texture getting in the way. Fresh lime juice and a pinch of sea salt round everything out, giving the sorbet that bright, complex finish that makes it taste far more sophisticated than the short ingredient list suggests. Frozen mango does most of the heavy lifting here, which means you can pull this together without any special equipment beyond a blender and a freezer-safe container. Many store-bought frozen desserts sneak in egg-based emulsifiers or stabilizers, so making your own is the cleanest way to keep things simple and worry-free. The fork-scraping technique during the freeze is a small but satisfying step that gives the final scoop a smooth, scoopable consistency without an ice cream machine. Serve it in chilled glasses on a hot day and it will disappear fast.

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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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