Mango-Honey-Mint Sorbet

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. 

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


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


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  1/2 cup mild honey (like clover)

  
  
  
  


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  2 tsp. chopped fresh mint
   
  
  


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  1/2 tsp. kosher salt
  
  

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.