Refreshing Tropical Mango Sherbet
Enjoy this refreshing tropical mango sherbet that is perfect for hot days or as a light, dairy-free dessert after spicy meals!
Equipment
- Ice cream maker
- High-powered blender
- Fine-mesh strainer
- Digital scale
- Ice cream storage container
Ingredients
- 4 ripe Alphonso mangoes (about 2 pounds), peeled and cubed
- 1 cup simple syrup (1:1 ratio water and sugar)
- 1/4 cup fresh lime juice
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Prepare the mango sherbet base by blending mangoes until smooth.
- Strain through fine-mesh sieve.
- Combine with remaining ingredients.
- Chill mixture for 2 hours.
- Churn in ice cream maker per manufacturer instructions.
- Transfer to storage container and freeze until firm.
Notes
- Store mango sherbet in an airtight container for up to 2 weeks.
- Let soften 5-10 minutes before serving.
- Base mixture can be prepared 24 hours ahead.