Special shout out to the National Mango Board for sponsoring this post and helping keep this site/me moving/shaking/twisting.
It’s officially ice cream season (even though for me, ice cream has no season and is consumed year-round). It’s so hot outside right now that I want to eat something cold/refreshing for breakfast, lunch and dinner, and ice cream usually fits that bill.
Today, we’re talking about the more refreshing area of frozen treats in the form of sherbet. A little bit of dairy to add some richness but not too much that it overpowers your chosen fruit. It’s my favorite form of frozen fruit desserts and a great way to showcase the fruit’s flavor profile. I love mangos for this recipe because mangos are especially rich in vitamin C, with a ¾ cup serving packing in half of what you need for that day!
Technically, sherbet is supposed to use a certain milk fat percentage etc etc buuut this definitely isn’t ice cream and any sorbet that adds dairy is just lying to itself. The great thing about this recipe is that it doesn’t require churning and the sour cream really helps boost the fat content to keep the texture smooth.
And for an added fun twist, we’re also tie-dying the sherbet so we get nice swirls of the mango with the raspberry.
If you wanted to do a mango-only sherbet, you could certainly double the mango ingredients but still make it in two batches to help the machine not overheat. Whatever you do, make it in preparation for any upcoming heatwave.
Mango and Raspberry Sour Cream Sherbet
Serves 4-6
For the Mango:
3 cups chopped fresh mango, frozen (about 2 mangos) or 3 cups frozen mango
1/2 cup sour cream
1/3 cup white granulated sugar
1 tablespoon vodka (optional, but helps it not freeze completely solid)
For the Raspberry:
3 cups frozen raspberries, about 12 oz.
1/2 cup sour cream
1/3 cup white granulated sugar
1 tablespoon vodka, optional but helps it not freeze completely solid
- Chop two fresh mangos and place them in the freezer until fully frozen (about 4-6 hours). (Proceed to the next step if you are starting with frozen mango).
- Before you start make sure you’ve got a clean loaf pan and place it in the freezer.
- Start with the mango sherbet. Place the mango in a food processor or high-speed blender.
- Pulse until you’ve got smaller bits of fruit then add the sour cream, sugar, and vodka and pulse until it starts to come together.
- Turn on the machine and let it run until the sherbet comes together completely. If it’s having problems coming together pulse it a few more times and use a silicone spatula to scrape down the sides of the bowl and push it around. It usually needs some convincing to really get going.
- Once it’s all come together and is nice and smooth, transfer the mango sherbet to a bowl, scraping out as much as you can from the blender or food processor, then transfer the bowl to the refrigerator or freezer.
- Working quickly, repeat the process with the raspberries until you’ve got a nice smooth sherbet. Don’t worry about rinsing out the food processor or blender. Transfer the bowl to the refrigerator or freezer.
- Once both flavors are completely smooth and frozen, take the loaf pan out the freezer and add a few scoops or spoonfuls of one of the flavors to the bottom of the pan.
- Fill in any gaps with some scoops of the other flavor, and then layer another few scoops of the first flavor on top of the other. So, patches of mango sherbet will be topped with patches of raspberry sherbet and vice versa. You should get about 3 layers of the sherbets.
- Once all the sherbet is in the loaf pan, use a long wooden skewer stuck all the way into the sherbet to swirl together the two flavors. Only do a couple passes of the pan to make sure you don’t swirl it too much.
- Cover the sherbet with 2 layers of plastic wrap and transfer to the freezer to freeze completely, this will take about 6 hours.
Once the sherbet has hardened, let it sit at room temperature for 5 minutes. Then, scoop out, serve, and enjoy your frozen treat!
