Mango Chili Sorbet

$Mangoes are the star of this sorbet. Use three ripe mangoes for the best flavor. Look for mangoes that give slightly when you press them. They should smell sweet too. Peel and dice them to prepare for blending. I use 1/2 cup of granulated sugar. This adds sweetness to balance the mango's taste. However, you can adjust the sugar based on your preference. If you like it sweeter, add more sugar. If you want it less sweet, use less sugar. Always taste the mix before freezing. You'll also need 1 cup of water and 1 tablespoon of fresh lime juice. The lime juice brings a nice tang. For heat, add 1-2 teaspoons of chili powder. Adjust this based on your spice level. A pinch of salt enhances the flavors too. Each ingredient plays a key role in making the perfect Mango Chili Sorbet. {{ingredient_image_1}} To start, grab a medium saucepan. Add 1 cup of water and 1/2 cup of granulated sugar. Heat this mixture over medium heat. Stir it until the sugar dissolves fully. This takes just a few minutes. Once it dissolves, remove it from the heat. Let the syrup cool to room temperature. This sugar syrup adds sweetness to the sorbet. Now, let’s prepare the mango puree. Take 3 ripe mangoes, peel and dice them. Place the diced mangoes in a blender or food processor. Blend until the mangoes are smooth. You want a silky texture. This puree will be the star of your sorbet. In a large mixing bowl, combine the mango puree and cooled sugar syrup. Add 1 tablespoon of fresh lime juice. This adds brightness to the flavor. Next, sprinkle in 1-2 teaspoons of chili powder. Adjust this based on how spicy you want it. Don’t forget a pinch of salt to enhance the taste. Mix everything thoroughly, so the chili spreads evenly. Taste the mixture. If it needs more sweetness or heat, add more sugar or chili powder. Once you’re happy with the flavor, pour the mixture into a shallow dish or an ice cream maker. If using a shallow dish, freeze it. Stir every 30 minutes for about 3 hours. If using an ice cream maker, churn it per the instructions. After churning, transfer it to a freezer-safe container. Let it harden for at least 2 hours. Enjoy your delicious Mango Chili Sorbet! You can change the sweetness and heat of your Mango Chili Sorbet. Start with half a cup of sugar. Taste the mix before freezing. If it’s not sweet enough, add more sugar. You can also change the chili powder. Start with one teaspoon for a mild heat. Add more if you want it spicier. Always taste as you mix. This lets you find the perfect balance for your palate. You have two great ways to churn your sorbet. If you own an ice cream maker, use it! It makes the sorbet smooth and creamy. Follow the machine's instructions for the best results. If you don’t have one, don’t worry. Pour the mixture into a shallow dish. Freeze it, then stir every 30 minutes. This helps break up ice crystals. Keep stirring for about three hours until it’s fluffy. When serving your Mango Chili Sorbet, make it special. Use chilled bowls or glasses to keep it cold. Garnish each serving with a slice of fresh mango. A sprinkle of chili powder adds a fun touch. For a refreshing look, add mint leaves on top. These little details make your sorbet inviting and delicious! Pro Tips Choose Ripe Mangoes: Ensure your mangoes are fully ripe for the best flavor. They should be slightly soft to the touch and emit a sweet aroma. Adjust Sweetness and Heat: Taste the mixture before freezing. You can always add more sugar or chili powder to suit your taste preferences. Use an Ice Cream Maker for Creaminess: If you have an ice cream maker, use it for a smoother texture. It incorporates air into the mixture, making it light and fluffy. Serve with Style: For an impressive presentation, serve the sorbet in chilled glasses and garnish with fresh mint leaves and a slice of lime. {{image_2}} You can switch up the mango in this sorbet. Try using ripe peaches or juicy pineapples. These fruits add a sweet touch and keep the sorbet fresh. You can blend in a mix of these fruits for a fun twist. Just keep the same amount as the mango for a great taste. Chili powder gives the sorbet a kick, but you can play with flavors. Use cayenne pepper for more heat. If you like a smokier taste, try smoked paprika. For a sweet touch, sprinkle in some cinnamon or nutmeg. Mix and match spices to find your favorite flavor combo! This sorbet is naturally dairy-free, making it great for everyone. If you want to make it creamier, add coconut milk. This adds a nice richness without dairy. Just mix it in with the mango puree. You still get that fruity flavor with a new twist! To keep your Mango Chili Sorbet fresh, store it in an airtight container. This helps prevent ice crystals from forming. If you use a shallow dish, cover it tightly with plastic wrap. This will protect the sorbet from freezer odors and help maintain its flavor. Make sure your freezer is set to a consistent temperature. A stable cold helps the sorbet freeze evenly. Before you serve the sorbet, take it out of the freezer. Let it sit at room temperature for about 5 to 10 minutes. This softening makes it easier to scoop. If it's still too hard, try using a warm spoon to help scoop it out. Just be careful not to let it melt too much! Mango Chili Sorbet stays good for about 1 to 2 weeks in the freezer. After that, it may lose its texture and flavor. To enjoy it at its best, try to eat it within the first week. If you notice any ice crystals or freezer burn, it's time to toss it. Always trust your senses! Yes, you can use frozen mangoes for this sorbet. Just let them thaw a bit. This will help them blend smoothly. They should be ripe and sweet for the best taste. No ice cream maker? No problem! You can still make delicious sorbet. Just pour the mixture into a shallow dish. Freeze it and stir every 30 minutes. Do this for about 3 hours, and you’ll have a tasty treat. To lessen the spice, use less chili powder. Start with just one teaspoon. Taste the mixture before freezing. You can always add more if you want it spicier later. Yes, this sorbet is vegan! It only contains fruit, water, sugar, lime juice, and spices. There are no animal products at all. This sorbet is low in fat and has natural sugars from mangoes. Each serving has about 100 calories. It’s also rich in vitamin C and fiber, making it a healthy choice for a dessert. Mango Chili Sorbet is a fun treat. We covered the key ingredients like mangoes, sugar, and spices. I walked you through making the syrup and mango puree, along with mixing everything together. You learned tips for adjusting sweetness and heat, plus the best methods to churn your sorbet. Explore variations with fruits and spices, and don't forget the storage tips. In conclusion, making Mango Chili Sorbet is easy and rewarding. Enjoy tailored flavors and have fun creating!$

A refreshing sorbet with a spicy kick, made from ripe mangoes and chili powder.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 4 15

Course Dessert

Cuisine Fusion

Servings 4

Calories 150 kcal

Ingredients

3 whole ripe mangoes, peeled and diced
0.5 cup granulated sugar
1 cup water
1 tablespoon fresh lime juice
1-2 teaspoons chili powder
1 pinch salt

Instructions

In a medium saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
Blend the diced mangoes in a blender or food processor until smooth.
In a large mixing bowl, combine the mango puree, cooled sugar syrup, lime juice, chili powder, and a pinch of salt. Mix thoroughly to ensure the chili is evenly distributed.
Taste the mixture and adjust the sweetness or heat by adding more sugar or chili powder if desired.
Pour the mixture into a shallow dish or an ice cream maker if you have one.
If using a shallow dish, place it in the freezer. Every 30 minutes, stir the mixture with a fork for about 3 hours until it reaches the desired sorbet consistency.
If using an ice cream maker, churn according to the manufacturer's instructions until it reaches a soft-serve consistency, then transfer to a freezer-safe container to harden for at least 2 hours.
Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.

Notes

Serve in chilled bowls or glasses, garnished with fresh mango and chili powder.

Keyword dessert, frozen, mango, sorbet, spicy