Rainbow Sherbet

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This vegan dessert requires no ice cream machine, and is packed with colorful, nutritious fruits. Make this for your kids this summer and I promise you, they will be so thrilled by its bright colors, they won’t even realize it’s healthy!


  • 3 cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1/2 cup canned full-fat coconut milk (opt for a smooth, creamy brand)
  • 1/4 cup maple syrup
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries
  • 1 cup tightly packed baby spinach (optional – omit if skipping the tricolor effect)


  1. Prepare a loaf pan by lining it with parchment paper, allowing some overhang for covering the sherbet later.
  2. In a food processor, combine frozen mango and pineapple. Pulse until they are finely shredded. Scrape the sides and add coconut milk, maple syrup, lime juice, and vanilla extract. Blend until the mixture becomes smooth, scraping the sides as needed. Let the processor run for at least 1 minute until the consistency is creamy and minimal mango pieces are visible.
  3. Transfer about 2/3 of the mixture into the loaf pan. Place the pan in the freezer while you continue with the recipe.
  4. Add the remaining mango-pineapple mixture in the food processor and incorporate the frozen raspberries. Process until completely smooth.
  5. Take the loaf pan from the freezer and blend half of the mango-pineapple mixture in a blender along with the baby spinach. Blend until the spinach is fully integrated. Note that this step can be skipped for a traditional swirl.
  6. Assemble the sherbet layers. Spread the green spinach layer (if using) over the mango-pineapple base. Layer the raspberry sherbet on top of the green layer or directly over the mango-pineapple base (if not using spinach). Gently swirl the layers together.
  7. Cover the sherbet with the parchment paper overhang and place it in the freezer for at least an hour to firm up. The ideal texture is achieved after an hour of freezing – slightly firm but not overly solid. However, if you prefer a soft-serve consistency, you can enjoy the sherbet before freezing it fully.
  8. If the sherbet becomes fully frozen, let it thaw for 15-20 minutes at room temperature until it’s scoopable. While the best quality is on the day of preparation, the sherbet can be stored for up to a month.

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Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

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