Creamy Chili Lime Mango Sorbet (Printable Version)

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

# What You'll 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 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, adjust to taste
08 - Pinch of salt

# Directions:

01 - Combine sugar and water in a small saucepan. Heat over medium heat, 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, and a pinch of salt to a blender or food processor. Pour in the cooled simple syrup.
03 - Blend on high until the mixture is completely smooth and velvety. Taste and adjust the lime juice or chili powder to your preference.
04 - Pour the blended mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy, approximately 20 to 25 minutes. If no ice cream maker is available, pour the mixture into a shallow freezer-safe container and freeze for 4 hours, stirring vigorously every 45 minutes to break up ice crystals.
05 - Transfer the churned sorbet to a lidded freezer-safe container. Freeze for 2 to 3 hours until firmly set.
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 or cones and serve immediately.

# Expert Hints:

01 -
  • The chili does not overwhelm, it just whispers at the edges and makes every bite more interesting than the last.
  • Coconut cream makes it luscious without a single drop of dairy, so everyone at the table can enjoy it.
  • You do not need an ice cream machine to pull this off, just a freezer and a little patience.
02 -
  • Under ripe mangoes will give you a sour, fibrous sorbet, so wait until your fruit is truly soft and aromatic before starting.
  • Skipping the stirring step in the no machine method guarantees icy chunks instead of smooth creaminess.
03 -
  • Chill your blender jar in the freezer for ten minutes before using it, because a cold base churns faster and yields a smoother texture.
  • The sorbet keeps well for up to one week in a sealed container, but it is never as good as on the first day.

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