Pork 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 gets blended with a homemade simple syrup, whole milk, honey, and a pinch of salt — nothing complicated, nothing hidden, just clean and honest ingredients you can feel good about. Straining the blended base before churning gives the final texture that silky-smooth quality you'd expect from a scoop shop, without any of the mystery additives. The ice cream maker does the heavy lifting, transforming the chilled base into something thick, pale, and perfectly scoopable. It's a refreshing choice when you want a crowd-pleasing frozen treat that steers completely clear of any pork-derived gelatin or stabilizers that sometimes sneak into store-bought sherbets. A five-minute rest on the counter before serving is all it takes to get that ideal, lush consistency. Whether you're serving it after a big dinner or sneaking a scoop on a warm afternoon, this one is hard to resist.
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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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