Mango Sorbet with Lime and Chili

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

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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!

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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.

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Maybe without the chili powder, this would not have been so weird and unappetizing. Frankly, it just doesn't taste good. At all. It tastes like frozen mango salsa, but crappy frozen mango salsa. If you make it, just leave out the chili powder, because it makes a difference.

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this recipe was so easy and delicious (someone actually said this was very "refreshing" each time i brought this sorbet to someone's house, it was a big hit. Thank you Amy!

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Made this recipe today and everyone loved it! I used 4 mangos since they were smaller. I followed the recipe by pureing the mangos alone before adding the simple syrup, Chili poeder and lime juice. I ended up with a very smooth mix. In the show, Amy placed the mangos, simple syrup + othe ingredients in the food processor at the same time
and you could see the mangos's particles.I'll try it that way next time. The touch of Chili powder and the salt at serving time gave a very interesting taste.

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This was a surprisingly delightful mix of flavors! I'll definitely be making it again.