Gluten 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 — nothing complicated, nothing unnecessary. Because the ingredient list is naturally free of wheat, barley, and rye, there's no swapping or substituting required here; it just works. Straining the blended base before churning gives the final texture a silky smoothness that rivals anything you'd find at a specialty shop, without the label-reading anxiety that comes with store-bought frozen treats. The ice cream maker does the heavy lifting, transforming the chilled base into a pale, luscious soft-serve before a few hours in the freezer firms it up into perfectly scoopable sherbet. A five-minute rest on the counter before serving is all it takes to get that ideal, melt-on-your-tongue consistency. Whether you're serving it after a summer cookout or just craving something refreshing on a weeknight, this one is a guaranteed crowd-pleaser.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!