Yeast Free Orange-Pistachio Mango Sorbet
Bright, tropical, and genuinely refreshing, this frozen dessert is the kind of thing that disappears fast on a warm evening. Thawed mango gets blended with fresh orange juice, orange zest, and a squeeze of lime, creating a flavor that tastes like sunshine in a bowl. A simple honey syrup made from just honey and water brings everything together with natural sweetness — no refined syrups, no additives, and absolutely nothing that would raise a flag for anyone avoiding yeast. The straining step is what makes the texture so clean and scoopable, pulling out any fibrous bits so every forkful is silky and light. Repeating the scrape-and-freeze method over a few hours builds that gorgeous granular consistency without any special equipment. A handful of dry-roasted pistachios on top adds a satisfying crunch and a nutty richness that plays beautifully against the citrusy mango base. It's an impressive finish to any meal that comes together with surprisingly little effort.
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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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