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Mango and Raspberry Sour Cream Sherbet


For the Mango:

  • 3 cups frozen mango or 3 cups chopped fresh mango, frozen (about 2 mangos)
  • 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
    1. Chop two fresh mangos and place them in the freezer until fully frozen (about 4-6 hours) or proceed to the next step if you are starting with frozen mango.
    2. Before you start make sure you’ve got a clean loaf pan and place it in the freezer.
    3. Start with the mango sherbet. Place the mango in a food processor or high-speed blender. 
    4. 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. 
    5. 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.
    6. 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.
    7. 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.
    8. 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. 
    9. 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.
    10. 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.
    12. 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! 

    Recipe submitted by Billy Green, Wit and Vinegar.

    Course Mango Dessert Recipes
    Keyword Mango Dessert Recipes
    Servings Serves 4-6