Citrus Free Mango Sherbet
Ripe, golden mango is the undisputed star here, blended into a silky, creamy frozen treat that tastes like pure sunshine in a bowl. So many store-bought sherbets and fruit-flavored frozen desserts sneak in orange juice or other citrus to brighten the flavor, which makes them a minefield if you're avoiding those ingredients. This version keeps things beautifully simple — fresh mango, a quick homemade simple syrup, whole milk, honey, and a pinch of salt are all you need to get there. The straining step is a small but brilliant move that removes any fibrous bits and gives the final scoop an impossibly smooth, almost luxurious texture. Churning it in an ice cream maker builds that light, airy consistency that separates a true sherbet from a basic fruit ice. After a few hours in the freezer, you've got a scoopable, vibrant dessert that's refreshing without relying on a single drop of citrus to make it sing.
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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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