Lactose Free Orange-Pistachio Mango Sorbet
Tropical, bright, and genuinely refreshing, this sorbet layers sweet mango with fresh orange juice, a hit of lime, and a delicate honey syrup that ties everything together. Dairy-free frozen desserts can feel like a compromise, but there is nothing second-best about this one — the texture is light and granular in the best possible way, almost like a fancy Italian granita. The straining step is the secret weapon here, pulling out any fibrous bits so every spoonful is silky smooth. A simple fork-scraping technique builds that airy, scoopable consistency over a few hours without any special equipment. The whole thing comes together with real fruit and pantry staples, so you know exactly what's in it — no hidden cream, no mystery stabilizers. A handful of dry-roasted pistachios on top adds a satisfying crunch and a nutty contrast to all that citrusy sweetness. It's the kind of dessert that feels impressive enough for company but easy enough to make on a random Tuesday afternoon.
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, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!