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Here is what you'll need!

TROPICAL RAINBOW SHERBET
Servings: 8-10

INGREDIENTS
2 cups heavy whipping cream
1 14-ounce can condensed milk
1 cup raspberries
2 tablespoons water
2 cups mango, diced
1 cup crushed pineapple, strained

PREPARATION
In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer. Mix until uniform in color. Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream. Mix well.
Add pineapple to the third bowl of cream. Mix well.
Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
Freeze until solid, about 3-4 hours.
Enjoy!

Inspired by:
https://www.youtube.com/watch"v=bPGjYAfmUBk&t=216s
https://www.buzzfeed.com/alvinzhou/heres-four-different-ways-brazilians-enjoy-ice-cream"bffbtasty&ref=bffbtasty&utm_term=.txRzlVdkq#...