Creamy Chili Lime Mango Sorbet (Printable version)

Ripe mango blended with coconut cream, lime zest, and a touch 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 (about 3.5 oz) granulated sugar
04 - 1/2 cup water

→ Flavorings

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

# Directions:

01 - Combine the sugar and water in a small saucepan over medium heat. Stir continuously until the sugar has fully dissolved, then 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 salt to a blender. Pour in the cooled simple syrup and blend until completely smooth. Taste and adjust the lime juice or chili powder to your preference.
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 no ice cream maker is available, 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 until firm, about 2 to 3 hours.
05 - 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 Advice:

01 -
  • The chili is a whisper not a shout, and it makes the mango taste more like itself somehow.
  • Coconut cream transforms a simple fruit ice into something that rivals any premium gelato.
  • You do not need an ice cream maker, just a freezer and a little patience every forty five minutes.
02 -
  • If your mangoes are not sweet enough the sorbet will taste flat, so taste them before blending and add an extra tablespoon of sugar if needed.
  • Skipping the stirring during the no machine method will leave you with icy shards instead of creamy sorbet, so set a timer and honor it.
03 -
  • Chill your blender jar in the freezer for ten minutes before blending so the mixture stays as cold as possible throughout the process.
  • The fattiest layer from a can of full fat coconut milk works even better than coconut cream if you want an extra velvety result.

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