Pescatarian Turmeric Mango Sorbet
Bright, tropical, and just a little unexpected, this frozen dessert is the kind of thing that disappears fast at a dinner party. Sweet mango gets a serious upgrade from a honey-spice syrup built with turmeric, fresh ginger, black pepper, and a squeeze of lime — the result is layered and complex without being fussy. The turmeric lends a gorgeous golden hue and a subtle earthiness that keeps every bite interesting, while the ginger adds a gentle warmth that lingers just long enough. Because this is a completely fruit-forward, plant-based frozen treat, it fits naturally into a pescatarian lifestyle without any workarounds or substitutions needed. The technique is straightforward — blend, strain, freeze, fork-scrape, freeze again — and that fork-scraping step is what gives the sorbet its light, scoopable texture instead of a solid block of ice. A five-minute rest on the counter before serving is all it takes to get perfect, silky scoops straight from the freezer.
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!