Sun-gold mango puree gets a bright kick from fresh lime juice, grated ginger, and a warm pinch of turmeric that turns this sorbet a gorgeous golden hue. A touch of black pepper and salt sharpen all that tropical sweetness, so every scoop tastes vivid and clean rather than one-note. Straining the puree before freezing is the trick to that silky, ice-crystal-free texture, and the fork-scraping method gives it a light, snowy consistency instead of a solid block. It's an easy make-ahead treat for hot days, and it fits neatly into a vegan freezer rotation whenever you want something cold, fruity, and a little bit spiced.
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 →4 servings
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.
Add the mango chunks, lime juice, and the cooled honey-spice mixture to a blender. Blend on high until completely smooth, about 60 seconds.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
