Creamy, tropical, and bursting with the kind of sunshine flavor that makes you close your eyes for a second, this frozen treat is a genuinely satisfying way to enjoy mango without the worry that comes with raw fruit for people who experience oral allergy symptoms. Cooking or processing fruit is one of the most reliable ways to break down the proteins that tend to trigger tingling or itching, and blending the mango into a smooth, strained base does exactly that. The simple syrup is made from scratch on the stovetop, whole milk adds a gentle creaminess, and a touch of honey rounds out the sweetness in a way that feels a little more complex than plain sugar alone. Straining the blended mixture through a fine-mesh sieve removes any fibrous bits and gives the final sherbet a silky, scoopable texture that rivals anything you'd find at a specialty shop. Churning it in an ice cream maker builds in just the right amount of air, so each scoop is light and smooth rather than icy. It takes a little patience to let it chill and freeze properly, but the payoff — a bowl of vivid, golden sherbet that actually feels safe to eat — is absolutely worth it.
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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.
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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