Carrageenan 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. Many store-bought sherbets and ice creams rely on carrageenan as a stabilizer and emulsifier, which means the freezer aisle can be a frustrating place to shop. This recipe skips all of that entirely — the smooth, scoopable texture comes from real whole milk, ripe mango, and a simple homemade syrup, nothing else. Straining the blended base through a fine-mesh sieve removes any fibrous bits and gives the final product that silky, professional finish you'd expect from a scoop shop. The honey adds a gentle floral depth that plays beautifully against the bold sweetness of fresh mango. After a few hours in the freezer, you're left with a pale golden sherbet that scoops cleanly and melts on your tongue in the best possible way. It's a genuinely effortless dessert that proves you don't need a single additive to get something truly spectacular.
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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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