Raspberry Mango Sherbet

A fruity, frozen delight served in an orange peel bowl.

Hi Bakers!

Let me introduce you to the easiest dessert you’ll make all summer: Raspberry Mango Sherbet. It is heavy on the fruit and sweetened with condensed milk to make it slightly creamy. 

We are sticking with our no-churn theme, but this recipe requires a high speed blender instead of an electric whisk. Literally everything is chucked into a blender and mixed until smooth. So when you are hot, tired, and think you can’t bear to stand another minute in the kitchen this summer, this 5-minute task has the most refreshing reward. 

No, this is not the same as just freezing any fruit-based smoothie. Mangoes have loads of soft fiber that when blended and frozen get ultra smooth instead of icy. You could try with bananas and peaches, as well. The addition of sweetened condensed milk helps from freezing completely solid.

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The Spectrum of frozen, fruity desserts:

Sherbet or sorbet? What’s the difference?  They can be made with a lot of the same ingredients - some with dairy, some without. Let’s take a look:

Ice Cream - The ice creams in our series feature a no-churn base made with heavy cream. Other custard-based ice creams have milk and/or cream, and sometimes eggs. 

Sorbet - This non-dairy option is made up of blended fruit that's been sweetened with simple syrup or maple syrup.

Sherbet - Sherbet is like a cross between sorbet and ice cream. It is heavy on the fruit but with a bit of dairy to make it creamy.

Frozen Yogurt - Frozen yogurt is akin to ice cream but uses cultured milk and typically an increased amount of sugar. For a no-churn version, add 1 cup of plain Greek yogurt to our Raspberry Mango Sherbet recipe.

For a non-dairy option, make this easy Mango Sorbet!

Let’s get to the recipe!