Gluten Free Orange-Pistachio Mango Sorbet
Bright, tropical, and genuinely refreshing, this frozen dessert layers the sweetness of ripe mango with the citrusy punch of fresh orange juice and zest, a squeeze of lime, and a simple honey syrup that ties everything together. The result is a sorbet that tastes like peak summer no matter what time of year you make it. Because every ingredient here is naturally free of gluten — no grains, no thickeners, no hidden additives — it's one of those rare frozen treats you can enjoy without squinting at a label. The straining step is a small but smart move that gives the final texture a clean, silky quality rather than anything icy or chunky. Scraping the mixture with a fork at regular intervals builds that light, granular consistency you'd expect from a proper sorbet, no special equipment required. A handful of roughly chopped dry-roasted pistachios on top adds a satisfying crunch and a nutty richness that makes each bowl feel a little more special.
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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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