Is 2-ingredient mango sherbet really that good? We put it to the test

Two ingredients, zero churning, and a promise that sounds too good to believe.

I’m no stranger to homemade ice cream shortcuts. For years, I turned to a food processor banana ice cream as my go-to late night treat. And then there was that summer when no-churn ice cream was having a major moment online and my kitchen was no exception. So when my editor told me about this two-ingredient mango ice cream—and she used the word amazing, which she doesn’t throw around lightly—I knew I had to test it myself.

The premise seemed almost suspiciously simple. You don’t need to own an ice cream maker. There are no eggs to temper or simmering cream. In fact, there’s no cooking whatsoever. It’s just two ingredients and a blender. I picked up a bag of frozen mango chunks and a can of sweetened condensed milk to see if the results lived up to all the glowing reviews.

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How to Make 2-Ingredient Mango Sherbet

With just two ingredients and no cooking, this is about as close to a recipe as it gets. A high-powered blender or food processor is a must for that creamy texture that rivals a traditional churn.

1. Grab your blender or food processor. Add frozen mango chunks and a can of sweetened condensed milk.
2. Blend, stopping often to scrape down the sides and break up any stubborn chunks, until the mixture turns smooth, thick, and a little airy. This can take a couple of minutes, so be patient.
3. If you’re craving soft serve texture, that’s it! You can pull out a spoon and—if you’re antsy like me—gobble it up straight from the blender. If you want something firmer and more scoopable and you can manage delayed gratification, transfer the mixture to a loaf pan or other freezer-safe container and freeze for about an hour before digging in.

Tips for Making 2-Ingredient Mango Sherbet

Even though the process is about as easy as it gets, there are a few things that can cause hiccups and frustration along the way. Here’s what I learned so you end up with the smoothest blend on the first try.

• As I mentioned before, you really need a high-powered blender or food processor for this one to work. Hard frozen fruit can be tough on weaker motors, and you want it to blend into something super creamy, not chunky.
• Even with a high-powered blender, you might need to stop and scrape a few times. The mixture likes to clump around the blades, so don’t be afraid to pause and push everything back down and around a few times.
• Give your blender some time to work its magic. It might take a minute; it might take more like three. The longer you let the mixture go in the blender, the more air you’ll whip into it, which will make the texture even lighter and creamier.
• If your blender is struggling, try letting very hard frozen mango sit out for a few minutes before blending—or give it a rinse under cold water to let it soften up a bit. It will make the whole process faster and smoother and way less frustrating.
• Don’t skip freezing it if you want a scoopable “ice cream” texture. You’ll get more of that soft-serve consistency right out of the blender, which is delicious, but won’t hold a firm scoop.
• The ice cream keeps in the freezer for about a week. Let it sit out at room temperature for 5 to 10 minutes before scooping so it’s not rock hard.

Variations for 2-Ingredient Mango Sherbet

Once you’ve got the base down, you’ve got an easy canvas for riffing. A few ways I’d dress it up next time:

• Lime zest: Finish each bowl with a shower of freshly grated lime zest. The tang cuts right through the sweetness.
• Toasted coconut: Sprinkle toasted coconut flakes on top for a nutty, golden crunch that plays well with the mango.
• Chopped pistachios: Fold a handful in right before freezing (or scatter on top) for little pops of buttery crunch.
• Finely chopped dark chocolate: Fold a handful in right before freezing for little pockets of rich, melty chocolate against the cold mango. Mango and chocolate is an underrated combo!
• A pinch of ground cardamom: Blend a small pinch in with the mango and condensed milk for a mango-lassi kind of flavor.
• Fresh mint: Scatter a few finely chopped leaves over the top for a fresh, herbal finish.

The Verdict on 2-Ingredient Mango Sherbet

I came in with high hopes, but also a healthy dose of skepticism. While I’ve had some success with bananas, my attempts at blending other frozen fruits haven’t always panned out, and I’ve had my fair share of slushy “ice creams” to be wary of. Turns out all the praise is 100% warranted. The texture is shockingly creamy—not at all icy—and the flavor is perfectly sweet without tasting like a sugar bomb. For an investment of two ingredients and just five minutes, the payoff is absurd. I’ve already stocked up on cans of sweetened condensed milk and frozen mango so I can whip up a batch whenever I want. And it turns out this same two-ingredient method works with other frozen fruit, too. All the berries (strawberry, blueberry, raspberry) are on my next-up list, as are peaches. This is one experiment I intend to keep going.

Related: I Tried Barbra Streisand's Instant Coffee Ice Cream—Her Topping Is Brilliant

Read the original article on Better Homes & Gardens