Alpha Gal Friendly Orange-Pistachio Mango Sorbet
Bright, tropical, and completely refreshing, this mango sorbet is the kind of frozen dessert that feels like a vacation in a bowl. The base is built from thawed mango chunks blended smooth with fresh orange juice, orange zest, and a squeeze of lime — all fruit-forward flavors that layer beautifully without any dairy, red meat, or mammal-derived ingredients that can be so tricky to navigate. A simple honey syrup brings just enough sweetness to round everything out, and straining the blended mixture gives the final texture a clean, silky finish. The fork-scraping method used during freezing creates that light, granular consistency that makes a great sorbet so satisfying to eat. Optional dry-roasted pistachios on top add a little crunch and a nutty contrast to all that citrusy mango brightness. It takes some patience through the freezing stages, but the hands-on time is minimal and the payoff is absolutely worth it — especially when store-bought frozen desserts so often come loaded with additives or ambiguous ingredients.
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Learn more →Ingredients
4 servings
- 3 cups frozen mango chunks, thawed
- ½ cup fresh orange juice (from about 2 oranges)
- 1 tsp orange zest
- 3 tbsp honey
- 2 tbsp water
- 1 tbsp fresh lime juice
- ⅛ tsp fine sea salt
- ¼ cup dry-roasted pistachios, roughly chopped (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let cool for 5 minutes.
- 2
Add the thawed mango, orange juice, orange zest, lime juice, and sea salt to a blender or food processor. Pour in the cooled honey syrup and blend on high until completely smooth, about 60 seconds.
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