Mango Sherbet (2 Ingredients)

Summer is here and I’ve already started making all the no-bake and frozen desserts. I’m in that mood where I want everything cold, easy, and fast. If you’ve seen my 2-ingredient pistachio cream or the Nutella tiramisu, you’ll know I’ve been loving simple recipes lately.

All you need is a good ripe mango and some condensed milk. That’s it. You blend it up in 5 minutes, pour it back into the mango shell for fun presentation (kind of like those Island Way sorbet cups), or turn it into mini popsicles like I did with the leftovers. Either way, it turns out really good! This sherbet is not too sweet and not too icy, I would say a mix between a sherbet and a sorbet, which makes it even better.

The only thing I’ll say is: make sure your mango is delicious. Since it’s the star of the show, the whole flavor depends on it. You can also use frozen mango if you want to eat it right away without needing to freeze it again. I will list all the alternatives and what to expect in the FAQ section, no worries!

Ingredients to make Mango sherbet:

• Fresh Mango: because I wanted to put my sherbet in the mango shell, I chose a big and beautiful mango! This mango was also $2, so I knew it had to be good. That being said, choose a delicious and ripe mango; If your mango isn’t great, the sherbet won’t be either! Frozen mango works just as well. If you use it straight from the freezer, you can enjoy the sherbet right away, no need to freeze again.
• Sweetened Condensed Milk: This gives the sherbet its creamy texture and the right amount of sweetness. If you want a lighter version, try full-fat coconut milk and add a little honey or maple syrup. It won’t be exactly the same, but still delicious. You can also just use honey or maple syrup and make a sorbet.

[Measurements are posted in the recipe card below the instructions.]

Why I Used Condensed Milk?
I always have condensed milk in my kitchen when I’m prepping summer recipes. It’s the base of almost all my no-churn ice creams, just cream, condensed milk, and whatever flavor I’m using. I usually adjust the amount of the condensed milk depending on how sweet the added flavor is. It makes everything so easy and creamy without needing an ice cream machine (which I don’t have). I’ve used this combo for things my strawberry cheesecake ice cream, my Oreo ice cream, and I will soon share my Biscoff ice cream (which I made using my 3 ingredients Biscoff spread!) and Nutella version as well!

Sorbet V Sherbet: What is the difference between Sorbet and Sherbet?

Sorbet and sherbet might look alike, but they’re not the same. Sorbet is made with just fruit and sugar, no dairy, so it’s light, icy, and super refreshing. Sherbet, on the other hand, has a bit of dairy in it, usually milk or cream, which makes it creamier and smoother than sorbet but still lighter than ice cream.

1. Start by cutting your mango in half. Twist the two sides to separate them. Use a spoon to scoop out all the mango flesh. If you’d like to use the mango shell for serving later (like a cute presentation), keep the shells aside.

2. Transfer the mango flesh into a blender or food processor. Add the sweetened condensed milk.

3. Blend everything together until the texture is completely smooth and creamy. It should look like a smoothie. If you’re using frozen mango chunks instead of fresh, your mixture will be thicker, and ready to enjoy right away, like a soft serve!

4. Pour the blended mixture into your reserved mango shell or any freezer-safe container. Place it in the freezer for a few hours until it firms up. For best texture, freeze for at least 4 hours.

5. If you want to make popsicles instead, simply add your popsicle sticks and pour the mixture into popsicle molds. Freeze until fully set, about 4 to 6 hours depending on your freezer.