BHA & BHT Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that tastes like pure sunshine in a bowl. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — every single ingredient is something you can see and verify, which is exactly the point. Store-bought sherbets and frozen desserts are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, but when you make it from scratch at home, none of that is necessary. The base gets strained for a silky-smooth texture, then churned in an ice cream maker until it hits that dreamy soft-serve consistency before a final freeze firms it up into perfectly scoopable scoops. Honey adds a gentle floral depth that plays beautifully against the bold sweetness of ripe mango, making this feel a little more special than your average frozen dessert. It's a clean, simple recipe that delivers serious payoff — the kind of thing you'll want to keep stocked in the freezer all summer long.
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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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