Chili Lime Mango Sorbet (Print version)
Zesty mango sorbet with lime, chili, and creamy coconut — a refreshing frozen treat for hot days.
# What goes in:
→ Fruit & Base
01 - 4 large ripe mangoes (about 2.2 lb), peeled and cubed
02 - 1/2 cup coconut cream
03 - 1/2 cup granulated sugar
04 - 1/2 cup water
→ Flavorings
05 - Zest of 1 lime
06 - Juice of 2 limes
07 - 1/2 to 1 teaspoon chili powder, adjusted to taste
08 - Pinch of salt
# Cooking steps:
01 - Combine the sugar and water in a small saucepan. Heat over medium, stirring continuously until the sugar dissolves completely. Remove from heat and set aside to cool.
02 - Place the mango cubes, coconut cream, lime zest, lime juice, chili powder, and salt into a blender or food processor. Pour in the cooled sugar syrup.
03 - Blend on high until the mixture is completely smooth and uniform. Taste and adjust the lime juice or chili powder to your preference.
04 - Pour the mixture into an ice cream maker and churn according to 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, freeze for 4 hours, and stir thoroughly every 45 minutes to break up ice crystals.
05 - Transfer the churned sorbet to a lidded freezer-safe container. Freeze until firm, about 2 to 3 hours.
06 - Remove the sorbet from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls and serve immediately.
# Tips from flavorandfeast:
01 -
- The chili doesnt burn, it just hums quietly behind the sweetness and wakes up every single spoonful.
- Coconut cream makes this sorbet velvety without a drop of dairy, so literally everyone at the table can eat it.
02 -
- Underripe mangoes will give you a grainicy, dull tasting sorbet no amount of sugar can fix.
- Skipping the stir every 45 minutes if you go the no machine route will leave you with ice shards that crunch unpleasantly between your teeth.
03 -
- Chill the blender jar in the refrigerator for 30 minutes before using so the base stays cold and churns faster.
- A tablespoon of tequila or rum blended in before churning keeps the texture softer and adds a sneaky complexity adults love.