Turmeric 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. For anyone avoiding turmeric, store-bought mango-flavored treats and exotic frozen desserts can be a minefield, since the spice often sneaks in as a color booster or flavor enhancer. Here, you control every single ingredient from start to finish, so there are zero surprises. The straining step is a nice touch that gives the final texture a silky, professional quality that rivals anything you'd find at a specialty shop. Churning it in an ice cream maker builds that light, airy consistency that makes sherbet so satisfying — not too heavy, not too icy. A few hours in the freezer and you've got a stunning, golden scoop that's as clean and simple as frozen desserts get.
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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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