Lupin Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that makes you feel like summer arrived early. Fresh mango gets blended with a homemade simple syrup, whole milk, honey, and a pinch of salt — nothing mysterious, nothing processed, just clean and straightforward ingredients you can trust. For anyone navigating lupin sensitivities, store-bought frozen treats can be a minefield of unexpected additives and flour-based thickeners, but this recipe sidesteps all of that entirely. The base is strained through a fine-mesh sieve before churning, which gives the finished sherbet a silky-smooth texture that rivals anything you'd find at a specialty shop. Your ice cream maker does the heavy lifting, transforming the chilled mixture into something thick, pale, and perfectly scoopable. A few hours in the freezer and you've got a gorgeous, golden dessert that's as satisfying to make as it is to eat.
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!