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.
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!
Raspberry Mango Sherbet
The Ingredients:
5 to 6 fresh oranges for serving
⅓ cup (80ml) orange juice (from the fresh oranges)
4 cups (400g) frozen raspberries
3 cups (420g) frozen cubed mango
1 ¼ cups (300ml) sweetened condensed milk
2 tablespoons fresh lime juice
Fresh mint, for serving
The Method:
For the orange peel bowls, slice oranges in half across their equators. Juice the oranges. Reserve ⅓ cup juice and save the rest for drinking.
Use a spoon to scoop out the pulp, down to the white pith. A pointier, thinner spoon works better than a blunt spoon.
Toss all of the ingredients in a large food processor or high speed blender. Blend until smooth.
Scoop the blended sherbet into the orange peel cups then freeze until set. Save and freeze the other half of the sherbet in a separate container to scoop on top of the orange peel cups before serving.
Serving and Storage:
For a softer sherbet, serve right away. To firm up, spoon sherbet into a glass or metal container (cake pans work great), then freeze until scoopable.
Cover leftovers and freeze for up to 2 weeks.
Baker’s Notes:
The more you blend, the softer the sherbet will get. Stop sooner if you want a bit of texture from the fruit. If blended until totally smooth, you’ll likely want to refreeze a bit before serving.
Both fresh or store–bought frozen fruit will work. If buying fresh, peel and chop the mango. Freeze raspberries and mango on sheet pans in the freezer before blending.