Yeast 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 gets blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing complicated, nothing hidden, just clean and honest ingredients. For anyone navigating a yeast-free lifestyle, frozen treats can be a minefield of unexpected additives, but this one is made entirely from scratch so you know exactly what's going in. The straining step is worth every extra minute — it gives the base a silky-smooth texture that churns into something genuinely luxurious. After a spin in the ice cream maker and a few hours in the freezer, you're rewarded with scoops that are soft, fragrant, and deeply fruity. Let it sit on the counter for just five minutes before serving and it softens to the perfect consistency. This is the kind of recipe you'll want to keep in your back pocket all summer long.
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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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