Brazil Nut 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 is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing complicated, nothing hidden, just clean and recognizable ingredients from start to finish. For anyone navigating tree nut concerns, store-bought frozen desserts can be a minefield of shared-facility warnings and ambiguous labeling, so making your own at home puts you completely in control. Straining the blended base before churning gives the final scoop a silky-smooth texture that rivals anything you'd find at a specialty shop. The ice cream maker does the heavy lifting, and after a few hours in the freezer, you're rewarded with scoops that are vibrant, fruity, and perfectly balanced between sweet and refreshing. A five-minute rest on the counter before serving is all it takes to get that ideal, soft-scoop consistency.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!