Creamy Chili Lime Mango Sorbet (Printable Version)
Ripe mango blended with coconut cream, zesty lime, and a hint of chili into a luscious frozen treat.
# What You 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 (about 3.5 oz) granulated sugar
04 - 1/2 cup water
→ Flavorings
05 - Zest of 1 lime
06 - Juice of 2 limes
07 - 1/2–1 tsp chili powder, adjusted to taste
08 - Pinch of salt
# Directions:
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 allow the syrup to cool to room temperature.
02 - Add the mango cubes, coconut cream, lime zest, lime juice, chili powder, salt, and cooled simple syrup to a blender. Blend on high until the mixture is completely smooth and creamy. 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 20–25 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 until firm, approximately 2–3 hours.
05 - Remove the sorbet from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls and serve immediately.
# Expert Tips:
01 -
- The chili powder sounds odd until you taste it, and then you will wonder why you ever ate mango without it.
- Coconut cream makes this taste richer than any dairy sorbet I have tried, yet it stays completely vegan.
02 -
- I once used mangoes that were firm and barely yellow, and the sorbet tasted flat no matter how much sugar I added, so wait until the fruit is almost embarrassingly soft.
- Stirring every 45 minutes during the no machine method is tedious but skipping even one round leaves you with icy chunks that never fully recover.
03 -
- Freeze your blender jar for ten minutes before pureeing, because a cold base churns faster and holds its texture better through the freezing process.
- A tiny pinch of xanthan gum blended in at the end makes the sorbet impossibly creamy and slows melting on hot days.