Low Iodine Turmeric Mango Sorbet
Bright, tropical, and just a little unexpected, this frozen treat layers sweet mango with warm turmeric, fresh ginger, and a hit of lime for a sorbet that tastes far more complex than its short ingredient list suggests. The black pepper isn't a typo — it amplifies the turmeric beautifully and gives each spoonful a subtle, lingering warmth. Dessert can be one of the trickier categories to navigate on a low-iodine plan, since many store-bought frozen treats rely on dairy, additives, or processed ingredients that can be hard to vet. This one sidesteps all of that with nothing but fruit, honey, citrus, and spices — clean, whole ingredients from start to finish. The technique is simple too: blend, strain, freeze, and fork-scrape your way to a silky, scoopable texture without any special equipment. It's the kind of refreshing finish to a meal that feels indulgent without any of the guesswork.
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 fresh or frozen mango chunks, thawed if frozen
- 3 tbsp honey
- 3 tbsp water
- 2 tbsp fresh lime juice
- ½ tsp ground turmeric
- ½ tsp fresh ginger, finely grated
- 1 pinch black pepper
- 1 pinch salt
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat and stir in the turmeric, grated ginger, black pepper, and salt. Let the mixture cool for 5 minutes.
- 2
Add the mango chunks, lime juice, and the cooled honey-spice mixture to a blender. 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!