Recipe courtesy of Bacchanal Buffet at Caesars Palace
Recipe courtesy of Bacchanal Buffet at Caesars Palace
Watch how to make this recipe.
Mango Chili Sorbet
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- Level: Intermediate
- Total: 1 hr 25 min (includes cooling and freezing times)
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 181
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 46 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
- Level: Intermediate
- Total: 1 hr 25 min (includes cooling and freezing times)
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 181
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 46 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
Ingredients
Directions
Special equipment:
an ice cream maker- In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
- Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
