Mango Sorbet with Lime and Chili

Total Time:
3 hr 10 min
10 min
3 hr

6 to 8 servings

  • 3 large mangos, peeled and pitted and chopped into chunks
  • 2 cups simple syrup, recipe follows
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon chili powder, plus extra for garnish
  • Coarse salt
  • Special Equipment: A food processor, an ice cream maker, optional
  • Simple Syrup:
  • 2 cups water
  • 2 cups sugar
  • If using, prepare the bowl of the ice cream maker according to manufacturer's directions.

  • Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.

  • If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.

  • Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.

Simple Syrup:
  • In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

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