Coconut Free Mango Sherbet
Bright, tropical, and impossibly refreshing, this mango sherbet is the kind of frozen treat that tastes like pure sunshine in a bowl. Many store-bought sherbets and sorbets sneak in coconut cream or coconut milk for richness, so making your own is the smartest way to keep things safe without sacrificing that creamy, scoopable texture. Here, whole milk does all the heavy lifting alongside ripe fresh mango, a honey-kissed simple syrup, and just a pinch of salt to make the fruit flavor pop. The process is straightforward — blend, strain, chill, churn, and freeze — and the result is a pale golden sherbet with a silky consistency that rivals anything from a specialty shop. Straining out the fibrous mango solids is a small extra step that makes a big difference, giving every scoop a smooth, almost velvety finish. Let it sit on the counter for five minutes before serving and it scoops like a dream, perfect for a warm afternoon or a light dessert after a big meal.
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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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