Vegetarian Mango Sherbet
Ripe, sun-sweet mango is the star here, blended into a creamy, refreshing sherbet that sits somewhere between a sorbet and ice cream — lighter than the latter, fruitier than the former. A quick homemade simple syrup pulls the whole base together, while whole milk and a touch of honey give it that silky, scoopable texture you'd expect from a good frozen dessert. Straining the blended mixture before churning is the secret step that keeps every bite perfectly smooth, with none of the fibrous bits that can make homemade fruit desserts feel rustic in the wrong way. The ice cream maker does the heavy lifting, transforming the chilled base into something pale, thick, and gorgeous in under half an hour. It's a naturally meat-free treat that doesn't require any workarounds or substitutions — just real fruit, pantry staples, and a little patience while it firms up in the freezer. Serve it straight from the container after a five-minute rest on the counter, and it scoops like a dream.
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!