Paraben Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that tastes like pure sunshine in a bowl. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — every single ingredient is straightforward and easy to verify, which matters when you're trying to avoid synthetic preservatives and additives that sneak into so many store-bought frozen desserts. Straining the blended base gives the final texture a silky smoothness that rivals anything you'd find at a specialty shop. The ice cream maker does the heavy lifting, churning everything into a pale, luscious soft-serve before a few hours in the freezer firms it up into perfectly scoopable sherbet. Because you're working from whole, recognizable ingredients with no packaged shortcuts, you stay in complete control of what goes into every bite. Letting it sit out for five minutes before serving makes scooping effortless and the flavor even more vibrant. It's the kind of simple, clean recipe you'll want to make on repeat all summer 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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