In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
2. Step
Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
3. Step
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.
4. Step
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.
5. Step
Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
6. Step
Add pineapple to the third bowl of cream.
7. Step
Mix each flavor until uniform in color.
8. Step
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.
