Name: Chili Lime Mango Sorbet: An Incredible Tropical Treat
Prep time: 15 min
Total time: 15 min
Cuisine: Tropical
Ingredients: 3 ripe mangoes, peeled and diced; ½ cup granulated sugar (adjust to taste); ½ cup freshly squeezed lime juice; 1 teaspoon lime zest; ½ to 1 teaspoon chili powder (adjust to taste); A pinch of salt

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Why You’ll Love This Recipe

This Chili Lime Mango Sorbet is the perfect balance of sweet, tart, and spicy, offering a unique and exciting flavor profile. The tropical mango base pairs beautifully with the brightness of lime and the kick from chili powder, making it an ideal dessert for summer or any time you want to treat yourself to something special. Plus, it’s simple to make and doesn’t require an ice cream maker if you don’t have one!

Ingredients

3 ripe mangoes, peeled and diced
½ cup granulated sugar (adjust to taste)
½ cup freshly squeezed lime juice
1 teaspoon lime zest
½ to 1 teaspoon chili powder (adjust to taste)
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the mangoes: Start by peeling and dicing your mangoes. Make sure they are ripe to ensure maximum sweetness and flavor.
Blend ingredients: In a blender, combine the diced mangoes, granulated sugar, lime juice, lime zest, chili powder, and a pinch of salt. Blend until smooth and well combined.
Taste and adjust: Taste the mixture and adjust the sugar and chili powder as needed. You want a good balance of sweet, tart, and a hint of spice. Add more chili powder for extra heat if you like it spicier.
Chill the mixture: Chill the blended mango mixture in the refrigerator for about 30 minutes. This helps enhance the flavors before freezing.
Freeze the mixture: Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish.
Manual freezing (if no ice cream maker): If using the shallow dish method, place it in the freezer. Stir the mixture every 30 minutes for the first 2-3 hours to break up ice crystals until the sorbet reaches a smooth and creamy consistency.
Serving: Once frozen to a scoopable consistency, transfer the sorbet to an airtight container and freeze for another hour or two for optimal texture before serving.

Servings and Timing

Servings: Approximately 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes (freezing time not included)
Total Time: 15 minutes (excluding chilling and freezing time)

Variations

Add coconut milk: For a creamy texture, you can replace half of the lime juice with coconut milk. This will give the sorbet a tropical, rich flavor.
Extra spice: Add a small diced jalapeño or a few drops of hot sauce to the mix for a spicy kick.
Minty twist: Garnish the sorbet with fresh mint leaves for a refreshing contrast to the chili lime flavors.
Other fruits: Mix in other tropical fruits like pineapple or papaya for a unique fruit medley sorbet.

Storage/Reheating

Storing: Store the sorbet in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften it slightly.
Reheating: Sorbet doesn’t need reheating, but if it’s too hard, let it sit at room temperature for 5-10 minutes to make it easier to scoop.

FAQs

Can I make this sorbet without an ice cream maker?

Yes! If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir it every 30 minutes for the first few hours. This will help break up the ice crystals and make the sorbet creamy.

Can I adjust the sweetness of the sorbet?

Absolutely! Feel free to adjust the amount of sugar based on the ripeness of your mangoes and your personal preference for sweetness.

Can I use frozen mangoes?

Yes, you can use frozen mangoes instead of fresh. Just make sure to let them thaw slightly before blending to ensure a smooth consistency.

How do I know when the sorbet is ready?

Once the sorbet is smooth and creamy, it’s ready to serve. If you’re using an ice cream maker, it will have a soft-serve consistency when done. If you’re manually freezing it, the sorbet should be scoopable and smooth once frozen.

Can I add more chili for a spicier sorbet?

Definitely! Feel free to add more chili powder if you like it spicier. Start with a small amount and gradually add more to achieve your desired level of heat.

Conclusion

This Chili Lime Mango Sorbet is a tropical treat that’s sure to impress with its unique combination of sweet, tangy, and spicy flavors. It’s simple to make, easy to customize, and the perfect dessert to beat the heat. Whether you’re craving something bold or simply looking for a refreshing summer treat, this sorbet is sure to hit the spot. Enjoy the burst of tropical flavors and a bit of heat with every spoonful!

Chili Lime Mango Sorbet: An Incredible Tropical Treat

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Chili Lime Mango Sorbet is a refreshing and unique dessert that combines the sweetness of ripe mangoes, the tang of lime, and the heat of chili powder for an unforgettable flavor experience.

Author: Amy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (excluding chilling and freezing time)
Yield: 6 servings
Category: Dessert
Method: Frozen
Cuisine: Tropical
Diet: Vegan

Ingredients

3 ripe mangoes, peeled and diced

½ cup granulated sugar (adjust to taste)

½ cup freshly squeezed lime juice

1 teaspoon lime zest

½ to 1 teaspoon chili powder (adjust to taste)

A pinch of salt

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Instructions

Peel and dice the mangoes. Ensure they are ripe for maximum sweetness.
In a blender, combine the diced mangoes, granulated sugar, lime juice, lime zest, chili powder, and a pinch of salt. Blend until smooth.
Taste the mixture and adjust the sugar and chili powder as needed for balance. Add more chili powder if you prefer a spicier sorbet.
Chill the mixture in the refrigerator for 30 minutes to enhance the flavors before freezing.
Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish.
If using the shallow dish method, freeze the mixture and stir every 30 minutes for the first 2-3 hours to break up ice crystals until the sorbet is smooth and creamy.
Once the sorbet reaches a scoopable consistency, transfer to an airtight container and freeze for another 1-2 hours for the best texture before serving.