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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14 ounces (400 grams) sugar

3 1/3 ounces (96 grams) dextrose

2 1/4 ounces (63 grams) glucose powder

1 1/4 ounces (36 grams) trimoline

1/10 ounce (3 grams) sorbet stabilizer

Pinch salt

2 pounds (900 grams) mango puree

3 jalapenos, diced


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.

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