Low Iodine Orange-Pistachio Mango Sorbet
Bright, tropical, and genuinely refreshing, this frozen dessert is the kind of thing that feels fancy but comes together with a blender and a fork. Mango, fresh-squeezed orange juice, and a squeeze of lime do all the heavy lifting here, delivering layers of citrusy sweetness without a single dairy or processed ingredient in sight. That matters a lot when you're navigating a low-iodine approach, since so many store-bought frozen desserts rely on dairy, artificial colorings, or additives that can quietly complicate things. The honey syrup is made from scratch in just a couple of minutes, so you stay in full control of every ingredient that goes into the bowl. The fork-scraping technique builds a light, granular texture that's somewhere between a granita and a classic sorbet — no ice cream machine required. Dry-roasted pistachios on top add a satisfying crunch and a little richness that makes each scoop feel like a proper dessert. It's the kind of recipe you'll want to keep in rotation all summer long.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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