Hazelnut Free Orange-Pistachio Mango Sorbet
Bright, tropical, and impossibly refreshing, this frozen treat layers the natural sweetness of ripe mango with fresh-squeezed orange juice, a hit of lime, and a delicate honey syrup that keeps every bite smooth and scoopable. The technique is surprisingly hands-on in the best way — you scrape and fluff the mixture every 45 minutes as it freezes, building that light, granular texture that makes a great sorbet so satisfying. Because the whole thing comes together in a blender with whole-fruit ingredients and a simple stovetop syrup, there's no mystery about what's inside and no need to scan labels for unwanted tree nuts. The optional pistachio topping adds a buttery crunch and a pop of color without any hazelnut in sight, so you can garnish confidently or skip the nuts entirely for a completely nut-free finish. It's the kind of dessert that tastes like it came from a fancy gelato counter but lives happily in your own freezer.
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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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