Peanut Free Ginger-Cardamom Mango Sorbet
Tropical, fragrant, and impossibly refreshing, this mango sorbet is the kind of frozen dessert that tastes like it came from a fancy restaurant but comes together with a blender and a freezer. Ripe mango brings natural sweetness and a silky base, while a steeped ginger-cardamom syrup adds warm, aromatic depth that makes every spoonful feel a little unexpected. A squeeze of fresh lime juice cuts through the richness and keeps the flavors bright and lively. Store-bought sorbets can be a minefield when it comes to shared production lines and vague allergen labels, but making it yourself means you know exactly what's in the bowl. The technique here is straightforward — blend, freeze, fork-scrape, freeze again — and that simple two-stage freeze gives you a scoopable, smooth texture without any special equipment. It's the kind of recipe that works equally well as a light dessert after dinner or a midday treat on a hot afternoon.
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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.
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