Simple Summer Mango Sherbert

There is something about finishing a hot summer day with a nice cold bowl of sherbert. It could be the childhood memories, I think we always had orange sherbert on hand. After being diagnosed with Celiac disease, I quickly discovered that there are very few gluten free sherberts at the store, if any. This recipe for Mango Sherbert takes only a few minutes to make and is creamier than any store bought variety.

 

Gluten Free Mango Sherbert

Serves 4-6

Ingredients:

  • 16 oz chopped frozen Mango¬†
  • 1 can unsweetened coconut milk
  • optional dash of cayenne pepper

Directions:

  1. Pour unsweetened coconut milk into blender or food processor
  2. Add frozen Mango and optional cayenne
  3. Blend well, making sure that there are not any chunks of mango
  4. Freeze for 1-4 hours, stirring every hour until desired firmness is reached.
  5. Store leftovers in an airtight container in the freezer.

Simple, right? This turned out extremely creamy and full of flavor. Even my husband, the anti-sherbert family member, enjoyed a bowl. We prefer it soft and only let it set in the freezer for an hour. If you are wanting to enjoy the Mango Sherbert on a cone then you will want to freeze for the full four hours. Stirring the Sherbert every hour helps to break up the ice crystals and makes for a creamier texture. So don’t skip that important step!

What summer recipe would you like to see made allergen free?

Additional recipes for you to enjoy

Apple Raisin Salad

Frozen Chocolate Strawberry Kiwi Pops

Peppermint and Chocolate Ice Cream Cake

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