Peanut Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that tastes like a vacation in every spoonful. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing mysterious, nothing processed, just clean and vibrant ingredients you can actually recognize. Store-bought sherbets and sorbets can be a minefield when it comes to shared production lines and ambiguous labeling, so making your own at home puts you completely in control. The base gets strained for a silky-smooth texture before it ever hits the ice cream maker, which means you end up with a professional-quality result without any of the guesswork. That soft golden color and intensely fruity flavor make it just as impressive for a dinner party as it is for a quiet afternoon treat. A quick five-minute rest on the counter before scooping is all it takes to get that perfect, creamy consistency.
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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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