Turkey 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 honest ingredients you can feel good about. Straining the blended base before churning gives the final texture a silky smoothness that rivals anything you'd find at a specialty shop. The ice cream maker does the heavy lifting, transforming that golden mixture into a thick, pale, soft-serve-style treat before it firms up in the freezer. It's naturally free of any poultry-derived ingredients, so there's zero label-reading stress here — just real fruit and pantry staples. A five-minute rest on the counter before scooping is all it takes to get that perfect, lush consistency. Whether you're serving it after a backyard cookout or just treating yourself on a weeknight, this sherbet is guaranteed to disappear fast.
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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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