Hazelnut 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 hidden, just clean and vibrant ingredients you can feel good about. For anyone navigating tree nut allergies, store-bought sherbets and sorbets can be a minefield thanks to shared production lines and vague labeling, so making your own is genuinely the smartest move. Straining the blended base before churning gives the final texture that silky, professional-quality smoothness that makes every scoop feel like a treat from a proper gelateria. The ice cream maker does the heavy lifting, and a few hours in the freezer is all it takes to go from liquid to perfectly scoopable. Let it sit on the counter for five minutes before serving and it softens into something absolutely dreamy. This is the recipe you'll reach for every time the weather turns warm.
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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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