Mango Habanero Sorbet

Total Time:
7 hr 40 min
Prep:
20 min
Inactive:
7 hr
Cook:
20 min

Yield:
1 quart
Level:
Intermediate

Ingredients
  • 4 cups diced mango
  • 1/2 habanero pepper, seeds and stem removed (this amount can vary depending on the heat index of the habanero)
  • 2 cups water
  • 2 cups sugar
Directions
  • Combine all the ingredients in a 2-quart saucepan over medium-high heat and bring to a boil, stirring often. Once the mixture comes to a boil, reduce the heat to medium-low and simmer until the fruit is tender, 10 to 15 minutes. Once the fruit is cooked, remove from the heat, and allow to cool slightly. Working in batches, puree the mixture in a blender. Chill thoroughly before proceeding.

  • When the mixture is thoroughly chilled, transfer to an ice cream maker and process according to the manufacturer's instructions. Transfer to a freezer safe container and freeze until firm, 6 to 8 hours.


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    Mango Sorbet

    Recipe courtesy of Patrick and Gina Neely