Chili Lime Mango Sorbet (Printable Version)

Ripe mango and coconut cream blended with zesty lime and a hint of chili for a refreshing frozen treat.

# What You Need:

→ Fruit & Base

01 - 4 large ripe mangoes (about 2.2 lb), peeled and cubed
02 - 1/2 cup coconut cream
03 - 1/2 cup granulated sugar
04 - 1/2 cup water

→ Flavorings

05 - Zest of 1 lime
06 - Juice of 2 limes
07 - 1/2 to 1 tsp chili powder, adjusted to taste
08 - Pinch of salt

# How To Make It:

01 - Combine the sugar and water in a small saucepan over medium heat, stirring continuously until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature.
02 - Add the cubed mango, coconut cream, lime zest, lime juice, chili powder, salt, and cooled sugar syrup to a blender or food processor. Blend until completely smooth and uniform in texture. Taste and adjust the lime juice or chili powder as desired.
03 - Pour the blended mixture into an ice cream maker and churn following the manufacturer's instructions until thick and creamy, approximately 20 to 25 minutes. If an ice cream maker is unavailable, pour the mixture into a shallow freezer-safe container and freeze for 4 hours, stirring thoroughly every 45 minutes to break up ice crystals.
04 - Transfer the churned sorbet to a lidded freezer-safe container. Freeze until firm, about 2 to 3 hours.
05 - Remove the sorbet from the freezer and let it rest at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls and serve immediately.

# Helpful Hints:

01 -
  • The chili powder sneaks up on you in the best way, warming the back of your throat while the mango does its sweet, sunny thing.
  • Coconut cream makes this ridiculously silky without a single drop of dairy.
  • You do not need an ice cream maker, just a freezer and a little patience.
02 -
  • Underripe mangoes will give you a fibrous, bland sorbet no amount of sugar can fix, so wait until they feel soft and smell fragrant at the stem end.
  • Skipping the stirring step in the no machine method leads to a grainy, icy texture that breaks the entire creamy illusion.
03 -
  • Chill your blender jar in the freezer for ten minutes before blending to keep the base as cold as possible, which reduces churning time significantly.
  • Press a piece of plastic wrap directly against the surface of the sorbet before lidding to prevent ice crystals from forming during storage.

Go Back