Rice Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that makes you feel like summer arrived early. 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. Straining the blended base before churning gives the final scoop a silky-smooth texture that rivals anything you'd find at a specialty shop. For anyone navigating grain-free or starch-free eating, frozen desserts can be a minefield of unexpected thickeners and fillers, but every single ingredient here is naturally free of those concerns. The ice cream maker does the heavy lifting, transforming the chilled base into a pale, luscious soft-serve before a few hours in the freezer firms it up into perfectly scoopable sherbet. A five-minute rest on the counter before serving is all it takes to get that ideal, melt-on-your-tongue consistency. It's refreshing, elegant, and genuinely hard to stop eating.
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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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