Creamy Chili Lime Mango Sorbet (Print)

Ripe mango blended with coconut cream, lime zest, and a touch of chili into a silky frozen treat.

# What You Need:

→ Fruit & Base

01 - 4 large ripe mangoes (about 2.2 lbs), peeled and cubed
02 - 1/2 cup coconut cream
03 - 1/2 cup (3.5 oz) granulated sugar
04 - 1/2 cup water

→ Flavorings

05 - Zest of 1 lime
06 - Juice of 2 limes
07 - 1/2 to 1 tsp chili powder, adjusted to taste
08 - Pinch of salt

# How To Make It:

01 - Combine the sugar and water in a small saucepan. Heat over medium, stirring continuously until the sugar has fully dissolved. Remove from heat and let the syrup cool to room temperature.
02 - Add the cubed mango, coconut cream, lime zest, lime juice, chili powder, salt, and cooled sugar syrup to a blender or food processor. Blend on high until the mixture is completely smooth and creamy. Taste and adjust the lime juice or chili powder as desired.
03 - Pour the blended mixture into an ice cream maker and churn following the manufacturer's instructions until thick and creamy, approximately 20 to 25 minutes. If an ice cream maker is unavailable, pour the mixture into a shallow freezer-safe container and freeze for 4 hours, stirring thoroughly every 45 minutes to break up ice crystals.
04 - Transfer the churned sorbet to a lidded freezer-safe container. Freeze for 2 to 3 hours or until the sorbet is firm enough to scoop cleanly.
05 - Remove the sorbet from the freezer and let it rest at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls or cones. Garnish with fresh mint leaves or additional lime zest if desired.

# Expert Tips:

01 -
  • The chili heat sneaks up on you in the most addictive way, balancing sweet and savory like a mango margarita in frozen form.
  • Coconut cream makes this impossibly silky without a single drop of dairy, so everyone at the table can enjoy it.
02 -
  • Skipping the stirring during the no machine method will leave you with a block of ice rather than sorbet, so set a timer and honor it.
  • Underripe mangoes will taste sour and fibrous no matter how much sugar you add, so wait until they are deeply fragrant and yielding to pressure.
03 -
  • A tablespoon of tequila or rum blended into the base lowers the freezing point and keeps the sorbet softer straight from the freezer, plus it adds a wonderful grown up dimension.
  • Toasting your chili powder in a dry pan for thirty seconds before adding it blooms the flavor dramatically and eliminates any raw spice taste.

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