Recipe: Mango Sherbet

Bal Arneson, Food Network chef and author of Everyday Indian, shares her recipe for mango sherbet?

Credit: Tracy Kusiewicz

Bal Arneson’s mango sherbet


  • 2 cups (500 ml) mango juice

  • 1 cup (250 ml) mango chunks

  • 1 banana

  • 2 cups (500 ml) plain frozen yogurt

  • 1 tbsp (15 ml) lemon juice

  • 12 thin slices ripe mango 
(for garnish)


  1. Put the mango juice, mango chunks, and banana in a food processor and process until the mango chunks are chopped.
  2. Add the frozen yogurt and lemon juice, and process on low speed until well combined.
  3. Transfer the mixture to a large glass bowl or baking dish, cover, and place in the freezer for 2 hours. (If you have an ice cream maker, process until the mixture is thickened.)
  4. Spoon into bowls and arrange 3 slices of mango on each serving.

Serves 4

Read our profile of Bal Arneson

From the book Everyday Indian: 100 Fast, Fresh and Healthy Recipes, copyright 2009, by Bal Arneson. Published by Whitecap Books . Reprinted with permission from the publisher.

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.