Mango lemon cardamom sorbet
Summer is in full swing here in California—and wow, it’s hot. Scorching, dry, sun-drenched days that make you want to live in front of a fan or, better yet, with a spoon in a bowl of something cold and sweet.
Interestingly, I’ve been hearing the same thing from my clients in Romania. This summer’s heat waves over there have left many of them asking: “Do you have a healthy ice cream recipe for this weather?”
Well… yes and no.
This isn’t ice cream—it’s sorbet. And between us? I like it even more. Especially this one: Mango Cardamom Sorbet—refreshing, creamy, dairy-free, and full of ingredients that do more than just cool you down. They nourish you, too.
Why Not Just Buy Vegan Ice Cream? Great question. And while the market is full of dairy-free, plant-based ice creams these days (which is a win for food allergies and dietary choices), most of those store-bought options are still loaded with:
Added sugar
Empty calories
Artificial flavors
Preservatives
So instead of relying on something ultra-processed, why not make your own version—quick, easy, and full of wholesome, functional ingredients?
This sorbet has no dairy, no gluten, no added junk. Just healing foods that support gut health, hormone balance, and women’s wellness in every spoonful.
Why This Sorbet Works (and Why It’s Good for You)?
Mango – Naturally sweet, rich in vitamin C, enzymes, and fiber. Also one of the best fruits for sorbet because it’s creamy when blended and doesn’t form ice shards.
Maple syrup – A more mineral-rich, low-glycemic sweetener compared to white sugar.
Lemon juice – Balances the sweetness and gives a bright, fresh taste while boosting vitamin C.
Coconut milk – Provides healthy saturated fats that are crucial for hormone production and give this sorbet its luxurious mouthfeel.
Cardamom – A gut-friendly, anti-inflammatory spice that adds a gentle, almost floral aroma and flavor.
One little tip from me to you: if you want to experiment with other flavors this summer (and I definitely plan to!), make sure to always include a naturally creamy fruit. Mango, papaya, banana, avocado—they all work beautifully. These help you avoid that icy, grainy texture and give you a smooth, soft sorbet even after freezing.
This is the first summer recipe I’m posting this year, but it won’t be the last. I have so many other sorbet flavors in mind that are just waiting to be blended and scooped!
I’m sharing this one first because it’s ridiculously easy to make, it satisfies your sweet cravings, and it actually gives back to your body. This is food that cools you down while lifting you up—supporting your metabolism, your gut, and your hormones all at once.
RECIPE
Ingredients
500g frozen mango chunks
100ml maple syrup
50ml lemon juice
75ml full-fat coconut milk
¼ tsp ground cardamom
Instructions
Add all ingredients to a high-speed blender and blend until smooth and creamy.
Serve immediately for a soft-serve texture, or:
Transfer to a freezer-safe container and freeze until firm.
If the sorbet becomes too hard, let it sit at room temperature for 5 minutes before scooping.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana