Creamy Chili Lime Mango Sorbet (Print View)
Ripe mango meets tangy lime and gentle chili in this creamy coconut-based frozen treat. Vegan and refreshing.
# What You'll 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, adjust to taste
08 - Pinch of salt
# How To Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium, stirring constantly until the sugar fully dissolves. Remove from heat and let cool to room temperature.
02 - Add mango cubes, coconut cream, lime zest, lime juice, chili powder, and salt to a blender or food processor. Pour in the cooled syrup and blend until completely smooth. Taste and adjust lime juice or chili powder as desired.
03 - Pour the mixture into an ice cream maker and churn following the manufacturer's instructions until thick and creamy, approximately 20 to 25 minutes.
04 - If no ice cream maker is available, pour the blended mixture into a shallow freezer-safe container. Freeze for 4 hours, stirring thoroughly every 45 minutes to break up ice crystals and ensure a smooth texture.
05 - Transfer the churned or stirred sorbet to a lidded freezer-safe container. Freeze until firm, approximately 2 to 3 hours.
06 - Remove from the freezer and let sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls or cones and serve immediately.
# Expert Hints:
01 -
- The chili sneaks up on you in the best way, a slow warmth that makes each spoonful more interesting than the last.
- No ice cream maker needed if you are willing to stir a few times, which makes this totally doable on a weeknight.
- It is vegan and gluten free without trying even a little bit to be.
02 -
- Stirring during the no machine method is not optional, because skipping even one stir cycle will leave you with icy chunks that never fully recover.
- The sorbet will freeze quite firm after a full night, so always give it that brief rest on the counter before serving or you will bend your scoop.
03 -
- For extra creaminess, replace half the coconut cream with full fat coconut milk and you will notice a silkier texture without any extra effort.
- Chill your blender jar in the freezer for ten minutes before blending so the mixture stays as cold as possible heading into the churn.