Beef Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that makes you feel like summer arrived early. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and a pinch of salt — nothing complicated, nothing you can't pronounce. Straining the blended base before churning is the secret move here, giving the final scoop a silky-smooth texture that rivals anything you'd find at a fancy gelato counter. The ice cream maker does the heavy lifting, transforming the chilled base into something thick, pale, and perfectly scoopable. Since every ingredient is naturally plant- and animal-friendly in the simplest sense — no meat, no mystery — this is a genuinely fuss-free treat for anyone keeping their plate clean. Let it firm up in the freezer, then pull it out just a few minutes before serving so it scoops like a dream.
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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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