Twinkle’s Kitchen | Sweet Mango Sherbet

By Sara Croft, Food Blogger/Owner @ Solid Gold Eats

When I was a kid, I longed for the birthday parties and potlucks where rainbow sherbet was present. Different than vanilla ice cream, rainbow sherbet not only mesmerized me with its color, but the flavor had the perfect balance of sweetness and tartness.

While I haven’t mastered the technique of rainbow swirls yet, I have created a sherbet that encapsulates some of the flavor memories of my childhood favorite.

Recently I purchased three mangos for a fruit salad that I was bringing to a picnic, but one was so large that I didn’t need to cut up the other two. Outside from just peeling and eating them, I wondered if I could create a mango ice cream.

Pureeing the mango in a food processor breaks the fruit down into a mango sauce with small chunks of mango left to swim in it. Since the mangos are naturally a bit sweet, you don’t need to add a ton of sugar like you would for a vanilla ice cream recipe.

The mango sauce gets poured into whole milk, left to chill in the refrigerator, and then churned in your ice cream maker. It took less than 20 minutes to prepare the base. If you’re in a rush, make the base, leave it in your refrigerator over night, then churn the sherbet the next day.

Enjoy the fruity flavor of this sherbet alone or in a glass with some milk as a sherbet float!

Mango Lemon Sherbet

Makes 1 quart and 1 pint

  • 2 mangos
  • 2/3 cup sugar
  • 6 tbsp fresh lemon juice
  • 3 cups whole milk


Peel the mangos and cut the fleshy fruit into chunks, carefully removing all hard pieces or parts of the pit. Add the fruit, sugar and fresh lemon juice into your food processor and pulse until you get a smooth mixture. There will be small pieces of fruit in the mixture.

In a large bowl, pour the pureed fruit mixture with the whole milk and stir until incorporated. Cover and leave in the refrigerator for at least 2 hours or overnight. Whisk the chilled mixture before pouring into your ice cream machine. Churn to manufactures directions. Freeze for at least 1 hour before eating.


Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and You can find out more on Sara, her recipes and her food adventures on her site,

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