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Mango Pineapple Sherbet (No Dairy Sherbet Recipe)

August 25, 2020

Primal Kitchen Mango Pineapple Collagen Quench container with Mango Pineapple Sherbet in a bowl

Sherbet, a frozen treat made with fruit juice or a simple syrup with fruit flavoring and fruit puree as well as cream or milk, is a fruit-based dessert that's easy to whip up at home with a high-speed blender and ice cream maker. The sweet fruit flavor of sherbet melts quickly on the tongue, coating the tongue with it refreshing essence (which is why its also used as a palate cleanser between courses in multi-course formal dining). Not quite as rich and thick as ice cream or gelato, but with a hint of creaminess that allows the fruit to linger for a bit in your mouth, sherbet can be confused with sorbet—another fruit-forward frozen treat that's made of fruit and sugar or simple syrup without any cream, milk, or milk alternative. 

Our sherbet recipe uses equal amounts of mango and pineapple chunks blended with our Pineapple Mango Collagen Quench, a collagen supplement made with real fruit powders. Instead of milk or cream, we used coconut cream. To get coconut cream, use unsweetened full-fat canned coconut milk: Scoop the velvety, thick coconut cream that sits at the top of the can. Don't stir in the water that lies underneath the cream, just take a spoon and scrape off the creamy top. Our four-ingredient frozen sherbet recipe comes takes 25 minutes to prep, and with another 20 minutes to set in the freezer, you can have a kid-approved dessert ready in less than an hour.

Mango Pineapple Sherbet in a clear glass bowl with a spoon and mango next to it

Mango Pineapple Sherbet: No Dairy Sherbet Recipe

Time: 45 minutes

Servings: 4



  • Peel fresh fruit and cut into chunks, or use frozen fruit chunks. Add fruit to a high-speed blender.

mango and pineapple chunks in a high speed blender

  • Add 4 scoops of Primal Kitchen Pineapple Mango Collagen Quench and coconut cream.
  • Blend the sherbet mixture until completely smooth. 
  • Pour sherbet mixture into an ice cream maker. Churn the sherbet for 15–20 minutes until it starts to solidify. Once it's finished churning, the texture will still be a little soft. 

Mango Pineapple Sherbet churning in an ice cream maker

  • Remove the sherbet from the ice cream maker and place into a freezer-safe container (we used a bread pan). Freeze for 20 minutes.  
  • Remove from the freezer and serve.

Close up shot of Mango Pineapple Sherbet in a clear glass bowl

Nutrition info (per serving):

Calories: 283

Carbs: 21 grams

Fat: 21 grams

Protein: 8 grams

Nutrition information calculated using Cronometer. 

You might also like these other frozen dessert recipes:

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