Pistachio 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 blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing complicated, nothing hidden, just clean and vibrant ingredients you can feel good about. Store-bought frozen treats can be a minefield when you're avoiding certain nuts, since shared production lines make even "plain" flavors risky. Making it from scratch at home puts you completely in control of every single thing that goes into it. The straining step is a small but brilliant move that gives the final texture a silky, professional-quality smoothness. After churning and a few hours in the freezer, you end up with scoops that are refreshing and rich all at once — the kind of thing that disappears fast at the table. Let it sit out for just 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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