Description
This vibrant and refreshing Rainbow Sherbet combines tropical mango and pineapple with a sweet coconut base, layered with a tangy raspberry swirl and an optional green spinach swirl for a beautiful, healthy twist. Perfect for a light, fruity dessert that’s creamy yet dairy-free, this sherbet is easy to prepare with just a blender and freezer.
Ingredients
Fruit Base
- 3 cups frozen mango chunks
- 1 cup frozen pineapple chunks
Wet Ingredients
- 1/2 cup canned full-fat coconut milk (a smooth, creamy brand!)
- 1/4 cup maple syrup
- 2 Tbsp lime juice
- 1 tsp vanilla extract
Raspberry Swirl
- 1 cup frozen raspberries
Optional Green Swirl
- 1 cup tightly packed baby spinach (optional — exclude if you don’t want to use your blender)
Instructions
- Prepare the Pan: Line a loaf pan with parchment paper, ensuring you leave enough overhang to cover the sherbet once it’s frozen.
- Mango Base Processing: Place frozen mango and pineapple chunks into a food processor and pulse until small shredded pieces form. Scrape down the sides and add coconut milk, maple syrup, lime juice, and vanilla extract. Continue processing until the mixture is very smooth with only a few small mango pieces visible. Keep processing for at least 1 minute to achieve a creamy texture.
- Freeze Mango Base: Remove about two-thirds of the mango-pineapple mixture and transfer it into the prepared loaf pan. Place the pan in the freezer while preparing the next layers.
- Make Raspberry Swirl: Add the frozen raspberries to the remaining mango-pineapple mixture in the food processor. Process until completely smooth to create the raspberry swirl.
- Optional Green Swirl Layer: Remove the loaf pan from the freezer. Take half of the mango-pineapple mixture and blend with baby spinach until fully incorporated and smooth. This step adds a green layer for a rainbow effect but does not affect flavor significantly.
- Layer the Sherbet: In the loaf pan, layer the frozen mango base first, then evenly add the green spinach mixture (if using), followed by the raspberry swirl on top. Give the layers a gentle stir to create a subtle swirl effect.
- Freeze to Set: Cover the sherbet with the excess parchment paper and place it in the freezer for at least one hour to firm up. The sherbet has the best texture after an hour — firm but scoopable.
- Serve: If frozen solid, allow sherbet to thaw for 15-20 minutes before scooping. Enjoy immediately for the freshest taste. The sherbet can be stored in the freezer for up to 1 month.
Notes
- You can skip the spinach layer if you prefer a two-color sherbet instead of rainbow.
- For best creaminess, use a high-quality, full-fat coconut milk brand.
- If you want a softer consistency, enjoy the sherbet without freezing or with less freeze time.
- Make sure to blend long enough to achieve a creamy texture with minimal ice crystals.
- Store leftover sherbet in an airtight container in the freezer for up to one month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
