Chicken Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that tastes like a vacation in every spoonful. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and a pinch of salt to create a base that's smooth, balanced, and deeply fruity. Straining out the fibrous solids before churning is the secret to that silky, scoopable texture that sets this apart from a basic sorbet. The ice cream maker does the heavy lifting, transforming the chilled base into something thick and luscious with a gorgeous pale-orange color. It's completely free of any poultry-derived ingredients — just pure fruit, dairy, and pantry staples you can feel confident about. A five-minute rest on the counter before serving is all it takes to get that perfect, soft scoop ready for the bowl.
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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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