Walnut Free Mango Sherbet
Bright, tropical, and impossibly refreshing, this mango sherbet is the kind of frozen treat that tastes like a vacation in every spoonful. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt to create a base that's creamy without being heavy — somewhere perfectly between a sorbet and ice cream. Straining the blended mixture gives the final texture a silky smoothness that store-bought versions rarely achieve. The ice cream maker does the heavy lifting from there, churning everything into a pale, luscious soft-serve before a few hours in the freezer firms it up into scoopable perfection. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on nothing but straightforward pantry staples and ripe fruit — no hidden ingredients to second-guess. A five-minute rest on the counter before serving is all it takes to get that ideal, just-soft-enough scoop that melts slowly on your tongue.
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!