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Mango-Honey-Mint Sorbet

Servings: 8

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture.


  • 1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice


  • 4 cups chopped, peeled, very ripe mango (from about 3 large)


  • 1/2 cup mild honey (like clover)

  • 2 tsp. chopped fresh mint
  • 1/2 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 5
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 31
      Fiber (g): 1
      Protein (g): 1


  • Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.


  • Serve immediately or transfer to an airtight container and freeze for a firmer texture. 

Make Ahead Tips

The sorbet will keep in the freezer for up to 1 month. If the texture becomes icy, melt the sorbet and refreeze it in the ice cream maker.


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