Mango Sorbet with Lime and Chili
- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
- Yield: 6 to 8 servings
- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
- Yield: 6 to 8 servings
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
Simple Syrup:
2 cups water
2 cups sugar
Directions
Special equipment:
A food processor, an ice cream maker, optional- 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:
- 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.
