Lupin Free Orange-Pistachio Mango Sorbet
Bright, tropical, and refreshingly simple, this frozen dessert is built entirely from fruit, citrus, honey, and a handful of pantry staples — making it a natural fit for anyone navigating lupin-related restrictions without sacrificing anything in the flavor department. The base is silky-smooth mango blended with fresh orange juice, orange zest, and a squeeze of lime, so every spoonful tastes like peak summer. A quick honey syrup ties it all together and keeps the texture light rather than icy. The fork-scraping method is the real secret here — working the mixture every 45 minutes builds that airy, granular consistency you'd expect from a proper sorbet without any special equipment. Straining out the fibrous solids is a small extra step that makes a big difference in the final texture. The optional dry-roasted pistachios on top add a satisfying crunch and a nutty contrast to all that bright citrus sweetness. It's the kind of dessert that looks impressive but asks very little of you.
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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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