Chestnut 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 gets blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — a short, clean ingredient list that makes it easy to verify every single thing going into your freezer treat. Store-bought frozen desserts can be a minefield when you're navigating tree nut concerns, since shared production lines are common and labeling isn't always clear. Making it from scratch at home puts you completely in control. The base gets strained for a silky-smooth texture before it's churned in an ice cream maker, resulting in something that's lighter than ice cream but richer than a sorbet — genuinely the best of both worlds. A few hours in the freezer and you've got scoopable, golden sherbet that's as stunning to look at as it is to eat.
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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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