Wheat Free Mango Sherbet
Bright, tropical, and impossibly creamy, 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 — nothing complicated, nothing unnecessary. Because the base is built entirely from fruit, dairy, and pantry staples, there's no need to scrutinize labels for hidden grain-based thickeners or stabilizers the way you might with store-bought frozen desserts. The straining step is a small but brilliant move that removes any fibrous bits and leaves you with an ultra-smooth, silky base before it ever hits the ice cream maker. Churning gives it that light, airy sherbet texture — somewhere between sorbet and ice cream — that scoops beautifully after a few hours in the freezer. A five-minute rest on the counter before serving is all it takes to get that perfect, soft scoop. This one is genuinely hard to stop eating.
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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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