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 unnecessary. 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 sensitivities, frozen treats can be a surprisingly tricky category, with many store-bought options processed on shared equipment or containing unexpected additives — this one is made entirely from whole, naturally grain-free ingredients. The ice cream maker does the heavy lifting, churning the 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, creamy consistency. It's a refreshing, crowd-pleasing dessert that feels a little fancy without asking much of you at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
