Black Pepper Mango Sorbet

Total Time:
6 hr 50 min
20 min
6 hr 30 min

1 quart

  • 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup Pepper Vodka, recipe follows
  • 1/4 teaspoon black pepper essential oil
  • 12 ounces sugar
  • Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.

  • Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.

Pepper Vodka:
  • 2 tablespoons peppercorns, slightly cracked

  • 1 (750-ml) bottle of vodka

  • Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

  • Yield: 1 (750-ml) bottle of vodka

  • Inactive Prep Time: 7 days

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    Not what you're looking for? Try:

    Mango Sorbet

    Recipe courtesy of Patrick and Gina Neely