Seed Oil 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. Most store-bought sherbets and ice creams sneak in canola, sunflower, or other refined vegetable oils as emulsifiers or stabilizers — this one keeps things beautifully clean with just fresh mango, whole milk, honey, a simple syrup, and a pinch of salt. The technique is straightforward: blend, strain, chill, and churn, letting the natural sweetness of ripe mango do the heavy lifting. Straining out the fibrous solids gives the base a silky-smooth texture that churns up into something genuinely luxurious. Whole milk provides just enough fat and body to create that classic sherbet creaminess without any processed additives. A short rest in the freezer before scooping is all it takes to get perfect, scoopable consistency. Whether you're serving it after a spicy dinner or just chasing something refreshing, this is a frozen treat you can feel genuinely good about.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!