Description
A vibrant and refreshing Tropical Sherbet Swirl that combines frozen mango, pineapple, and strawberries blended with creamy coconut milk. This dairy-free, vegan, and gluten-free dessert offers a naturally sweet and tangy flavor with a beautiful marbled effect, perfect for a light and healthy tropical treat.
Ingredients
Scale
Fruit Base
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 cup frozen strawberries
Liquid and Sweetener
- ½ cup coconut milk (full-fat or light)
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Prepare Mango Sherbet: In a food processor or high-speed blender, combine the frozen mango chunks, ⅓ of the coconut milk, 1 tablespoon honey, ½ teaspoon lime juice, and a pinch of salt. Blend until smooth and creamy. Scoop the mixture into a separate bowl and set aside.
- Prepare Pineapple Sherbet: Repeat the blending process with frozen pineapple chunks, using another ⅓ of the coconut milk, 1 tablespoon honey, the remaining ½ teaspoon lime juice, and a small pinch of salt. Blend until smooth and creamy. Transfer to a separate bowl.
- Prepare Strawberry Sherbet: Finally, blend the frozen strawberries with the remaining coconut milk, honey if desired, lime juice, and salt until smooth and creamy. Set aside.
- Assemble the Sherbets: In a loaf pan or container, layer the three flavored sherbets alternately. Use a spoon to gently swirl the layers together to create a marbled effect without fully mixing.
- Freeze to Set: Place the container in the freezer and chill for 1 to 2 hours until firm enough to scoop and serve.
Notes
- You can swap fruits according to availability; papaya, kiwi, or banana work well.
- Use coconut milk or almond milk to keep the recipe dairy-free.
- Best served within a day or two to enjoy the freshest flavor and optimal texture.
