Celery 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 — every ingredient is straightforward and naturally free of anything that could cause concern for those avoiding celery or celery derivatives. The straining step is a small but brilliant move that removes any fibrous bits, leaving you with a silky-smooth base that churns into something genuinely dreamy. Because you're making it from scratch, there's no need to squint at a store-bought label wondering about hidden seasonings or vegetable-based additives. The ice cream maker does the heavy lifting, transforming that chilled mango mixture into a soft, pale, scoopable treat with a texture that rivals anything you'd find at a gelato counter. A short rest on the counter before serving is all it takes to get that perfect, lush scoop.
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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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