Xanthan Gum Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that tastes like it came from a specialty shop — except you made it yourself with just a handful of real ingredients. Many store-bought sherbets and frozen desserts sneak in stabilizers and thickeners that can be hard to track down on a label, so making your own is the cleanest way to know exactly what's in your bowl. This recipe keeps things beautifully simple: fresh mango, a quick homemade simple syrup, whole milk, honey, and a pinch of salt — nothing more. Straining the blended base before churning gives the final texture a silky, smooth finish without needing any additives to hold it together. The ice cream maker does the heavy lifting, transforming that golden liquid into a pale, fluffy soft-serve that firms up perfectly in the freezer. A five-minute rest on the counter before scooping is all it takes to get those gorgeous, clean scoops. It's refreshing, naturally sweet, and 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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