Mango Sorbet with Lime and Chili

Recipe courtesy Amy Finley

Show: The Gourmet Next DoorEpisode:

Picture of Mango Sorbet with Lime and Chili Recipe Photo: Mango Sorbet with Lime and Chili Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
3 hr 10 min
Prep
10 min
Inactive
3 hr 0 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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:

  • 2 cups water
  • 2 cups sugar

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 7 reviews

  • on August 12, 2011

    Flag

    I made it without the chili and it was perfect. Everything else was the same in proportions

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 13, 2011

    Flag

    This was really good and easy to make. But it calls for far too much chili. I like spicy, often really spicy, and this is even too strong for me. I would honestly suggest 1 teaspoon, not a tablespoon. Perhaps this was a typo.
    On a side note, I set aside some of the blended puree, strained it and poured it into a martini shaker with a couple ounces of vodka and it was really tasty!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 17, 2009

    Flag

    I made this for a friend's dinner party and it was a hit with everyone. It's a great way to use mangos that get a bit too ripe. Since we live in Santa Fe, NM, I used medium hot chili from Chimayo, NM but reduced the amount to 1/2 tablespoon. Just enough heat to make it interesting. I'm getting ready to email the recipe to all the guests who just loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.