Chili Lime Mango Sorbet (Printable)
Ripe mango, coconut cream, lime, and chili blended into a silky frozen treat. Vegan and gluten-free.
# What You'll Need:
→ 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 tsp chili powder, adjusted to taste
08 - Pinch of salt
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. Set aside to cool completely.
02 - Add mango cubes, coconut cream, lime zest, lime juice, chili powder, and salt to a blender. Pour in the cooled syrup and blend until completely smooth. Taste and adjust lime or chili as desired.
03 - Pour the mixture into an ice cream maker and churn according to manufacturer instructions until thick and creamy, about 20 to 25 minutes. Alternatively, pour 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 container and freeze until firm, about 2 to 3 hours.
05 - Let the sorbet sit at room temperature for 5 to 10 minutes before scooping to soften slightly. Scoop into bowls and serve immediately.
# Expert Tips:
01 -
- The chili does not overpower, it just hums quietly in the background and makes the mango taste more like itself.
- No eggs, no dairy, no fancy technique, just a blender and a little patience while it freezes.
02 -
- If you do not have an ice cream maker, pour the blended mixture into a shallow container and freeze it for 4 hours, stirring hard every 45 minutes to shatter the ice crystals.
- Underripe mangoes will give you a sorbet that tastes flat and feels fibrous, so wait until they smell intoxicatingly sweet at the stem end.
03 -
- Chill your blender jar in the freezer for ten minutes before blending so the mixture stays as cold as possible going into the churner.
- The biggest secret is patience with ripening, a mango that feels slightly soft all over and smells like sunshine at the stem will give you a sorbet that needs less sugar and tastes twice as good.