I saw a two-ingredient sherbet recipe on Pinterest a few weeks ago and it rocked my world. Did you know that sherbet could be made by blending a couple of frozen fresh mangoes with a can of sweetened condensed milk and freezing it? Because I did not. I had no idea! But indeed it can and you should make some immediately, if not sooner.Sherbet is a frozen dessert made of fruit and dairy. It’s the best parts of ice cream and sorbet (no-dairy) blitzed into one cold, creamy, vibrant treat! Traditionally, you need an ice cream maker for sherbet, but this no-churn method works incredibly well if you (like me) don’t have one.Yes, this really is as simple as it sounds—two ingredients, no-churn, easy easy easy. And you can make it with any fruit you want! Peaches, cherries, berries, pineapple, whatever. I went for mango because that’s what my little heart desired on the day I made this batch.

If you want to use fresh fruit, you’ll need to freeze it first. I’ve included a painstaking tutorial on how to slice a mango in the recipe, but the general gist is to cut whatever fruit you’re using (berries excepted) in 3/4”-ish pieces and freeze them until they’re…frozen. You can also just use bagged unsweetened frozen fruit (20-24 ounces), but there’s so much great fresh fruit right now that you may as well take advantage. With an ingredient list this short, quality is key. As far as actually making the sherbet, it’s as simple as blending the frozen mango with a can of sweetened condensed milk. You can eat it immediately, but I prefer to freeze it so that it’s scoopable.Regarding flavor, it’s exactly as you’d expect. The mango is super prominent and the sweetened condensed milk gives it a smooth, sweet finish. I was initially concerned that the natural water in the fruit would cause the sherbet to be icy, but sweetened condensed milk continues to be the no-churn MVP, always producing perfect creamy results. And I do mean perfect.

Easiest Ever Mango Sherbet
makes about 1 quart

2 lbs fresh ripe whole mangos* (about 2 large mangos)
1 14-ounce can sweetened condensed milk

Line a rimmed baking sheet with parchment.

Stand one mango, stem end-down, on a cutting board, Use a large, sharp chef’s knife to slice down one side of the long, wide center pit. Slice down the other side of the pit. You should now have 2 halves and the center pit section.

Take one half and lay it flesh-side-up on the cutting board. Carefully (!!!) slice it in 3/4-1-inch intervals lengthwise, being sure not to slice through the skin. Then slice it in 3/4-1-inch intervals widthwise, again not slicing through the skin. Repeat with remaining mango half.

Use a spoon to scoop mango flesh onto the prepared baking sheet. Use your fingers to separate the pieces. Repeat process with remaining mango. Freeze mango on the baking sheet for 3-4 hours, or until frozen.

(Trim skin from pit pieces and eat the fruit off of them as a snack/cook’s treat.)

Combine frozen mango and sweetened condensed milk in a high-powered blender. Blend on high for about 1 minute, or until smooth and thick. Use a silicone spatula to scrape down the sides of the carafe as necessary. You may eat the sherbet mixture immediately, but it will be soft.

For the scoopable texture pictured above, transfer sherbet mixture to a loaf pan or other vessel. Press a sheet of plastic wrap to the top and cover with aluminum foil. Freeze 4-6 hours before scooping and enjoying.

Mango Sherbet will keep covered in the freezer for up to a month.

Note:

You may make this with store-bought frozen mango. Use 20-24 ounces frozen mango chunks, and start the recipe at the paragraphs beginning “combine frozen mango and sweetened condensed milk.”