Pescatarian Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen dessert that makes you feel like you're sitting somewhere warm with a breeze rolling in. Fresh mango gets blended with a homemade simple syrup, whole milk, honey, and a pinch of salt — a short, honest ingredient list that lets the fruit do all the heavy lifting. Straining the blended base before churning is the secret move here, giving the final scoop that silky-smooth texture you'd expect from a professional scoop shop. The ice cream maker does the hard work, and after a few hours in the freezer, you've got a pale golden sherbet that's firm enough to scoop but melts on your tongue in the best possible way. It fits naturally into a pescatarian lifestyle since there's nothing here to second-guess — just fruit, dairy, and a little sweetness. Let it sit on the counter for five minutes before serving and it scoops like a dream.
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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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