Mustard Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that makes you feel like you're somewhere warm and sunny no matter what the weather is doing outside. 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 honest ingredients you can feel good about. For anyone navigating condiment and spice allergies, frozen treats from the store can be a minefield of unexpected additives, so making your own from scratch is genuinely the smartest move. Straining the blended base through a fine-mesh sieve gives the final texture that silky, scoopable quality you'd expect from a professional scoop shop. The ice cream maker does the heavy lifting, churning the mixture into something thick and pale with a gorgeous soft-serve consistency before it firms up in the freezer. A five-minute rest on the counter before serving is all it takes to get perfect, clean scoops every time. This one is a warm-weather staple you'll come back to all season long.
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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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