• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
  • 1/2 cup lime juice, divided
  • 4 cups frozen mango
  • 4 cups frozen raspberries


  • Place half a can of sweetened condensed milk, 1/4 cup lime juice, and frozen mango (4 cups) in a food processor, and blend until smooth.
  • Transfer the mixture to a loaf pan or small casserole dish and spread out in an even layer.
  • Place the remaining sweetened condensed milk, lime juice (1/4 cup), and frozen raspberries (4 cups) in the food processor, blend until smooth. Dollop heaping spoonfuls over the mango layer.
  • Using the spoon, swirl the raspberry mixture into the mango, creating a marbled look (being careful not to overly stir the two mixtures together).
  • Cover and freeze until firm, about 6 hours to overnight.
  • Once firm, scoop and serve the sherbet. Garnish (optional) with mango slices, raspberries, and lime slices.