Paraben Free Ginger-Cardamom Mango Sorbet
This sorbet is a vibrant, tropical treat that layers the bright sweetness of mango with warming spice and a hit of citrus — the kind of dessert that tastes far more complex than the ingredient list suggests. A quick honey syrup steeped with fresh ginger and ground cardamom does a lot of the heavy lifting, infusing every scoop with deep, aromatic flavor before it ever hits the freezer. The lime juice and zest cut through the richness and keep things feeling light and refreshing, even on the warmest days. For anyone navigating paraben-free living, store-bought frozen desserts can be a minefield of preservatives and synthetic additives hiding in plain sight on the label. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients — frozen mango, honey, fresh ginger, a squeeze of lime, and a pinch of sea salt. Nothing processed, nothing mysterious, just clean and genuinely delicious. The technique is simple enough for a weeknight but impressive enough to serve to guests. You blend, freeze, fork-scrape for that signature slushy texture, and freeze again — no ice cream machine required. Let it sit for just a few minutes before scooping and it comes out perfectly silky every time.
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!