Barley Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. Fresh mango gets blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing complicated, nothing hidden, just clean and straightforward ingredients you can feel good about. For anyone navigating grain sensitivities, store-bought sherbets and sorbets can be surprisingly tricky, with thickeners and additives that sneak in unexpected sources of concern. This one is made entirely from scratch, so you know exactly what's going into every scoop. The straining step is a small but brilliant move that gives the base a silky-smooth texture before it ever hits the ice cream maker. After a proper churn and a few hours in the freezer, you end up with a pale golden sherbet that's light, fruity, and just rich enough to feel indulgent. Let it sit on the counter for five minutes before scooping and it's absolutely perfect.
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Learn more →Ingredients
4 servings
- 2 cups fresh mango, peeled and cubed (from about 2 medium mangoes)
- ⅓ cup granulated sugar
- ⅓ cup water
- 1 cup whole milk
- 1 tbsp honey
- 1 pinch salt
Instructions
- 1
Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let the simple syrup cool to room temperature, about 15 minutes.
- 2
Add the mango cubes to a blender along with the cooled simple syrup, whole milk, honey, and salt. Blend on high until completely smooth, about 60 seconds.
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