High Fructose Corn Syrup Free Mango Sherbet
Bright, tropical, and genuinely refreshing, this mango sherbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. The base comes together with just fresh mango, whole milk, honey, and a homemade simple syrup — meaning every ingredient is something you can actually read and recognize. Store-bought sherbets and sorbets are notorious for sneaking in corn syrup as a sweetener and texture booster, so making your own is the cleanest way to enjoy the real thing. Granulated sugar and a touch of honey do all the sweetening here, keeping the flavor honest and letting the mango shine through without any artificial aftertaste. Straining the blended base gives the final scoop a silky-smooth texture, and the ice cream maker does the heavy lifting to get it perfectly creamy. A few hours in the freezer and you've got a scoopable, vibrant treat that's every bit as good as anything from a shop — and you know exactly what went into it.
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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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