Creamy Chili Lime Mango Sorbet (Printer-Friendly)

Zesty mango sorbet with lime, chili, and creamy coconut. A refreshing frozen treat for hot days.

# What You'll Need:

→ Fruit & Base

01 - 4 large ripe mangoes (about 2.2 lbs), 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. Heat over medium heat, stirring continuously until the sugar has fully dissolved. Remove from heat and let the syrup cool completely to room temperature.
02 - Add the peeled and cubed mango, coconut cream, lime zest, lime juice, chili powder, and a pinch of salt to a blender or food processor. Pour in the cooled simple syrup.
03 - Blend on high until the mixture is completely silky and free of any lumps. Taste and adjust the lime juice or chili powder to your preference.
04 - 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, transfer the mixture to a shallow freezer-safe container and freeze for 4 hours, stirring thoroughly every 45 minutes to break up ice crystals.
05 - Transfer the churned sorbet to a lidded freezer-safe container. Freeze until firm, about 2 to 3 hours.
06 - 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.

# Expert Advice:

01 -
  • You do not need an ice cream maker to pull this off, and honestly the no churn method works beautifully.
  • The gentle chili warmth sneaks up on you and makes every scoop more interesting than the last.
02 -
  • If your mangoes are not sweet enough, the sorbet will taste flat, so always taste the fruit before blending and add a little extra sugar if needed.
  • Skipping the stirring step in the no churn method will leave you with icy chunks instead of that creamy texture you are after.
03 -
  • Freeze your blender pitcher for ten minutes before using it to help the mixture stay cold and set faster.
  • The sorbet will taste slightly less sweet once frozen, so make the base just a touch sweeter than you think it should be.

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