Nightshade 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 is the undisputed star here, blended smooth with a homemade simple syrup, whole milk, honey, and just a pinch of salt to make every flavor pop. For anyone navigating a nightshade-free lifestyle, frozen treats can be a minefield of unexpected additives and colorings — this one keeps things refreshingly clean with nothing but whole, recognizable ingredients. The straining step is a small but brilliant move that gives the final texture an almost silky, professional-quality finish. Churning it in an ice cream maker builds that light, airy body that separates a true sherbet from a basic fruit ice. A few hours in the freezer and you've got scoopable, golden perfection waiting for you. Let it sit on the counter for just five minutes before serving and it softens into the most luscious, melt-on-your-tongue consistency imaginable.
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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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