Recipe courtesy of Bacchanal Buffet at Caesars Palace

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
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Ingredients

Directions

Special equipment:
an ice cream maker
  1. 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. 
  2. 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.