Recipe courtesy of Amy Finley
Recipe courtesy of Amy Finley
Watch how to make this recipe.
Mango Sorbet with Lime and Chili
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- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 72 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 640 mg
- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 72 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 640 mg
Ingredients
Simple Syrup:
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.
