Recipe courtesy of Bacchanal Buffet at Caesars Palace
Mango Chili Sorbet
- Level: Intermediate
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 181
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 46
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 12
- Total: 1 hr 25 min (includes cooling and freezing times)
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
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
Directions
Special equipment:
an ice cream maker- 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.
- 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.