Creamy Chili Lime Mango Sorbet (Print Page)

Creamy mango sorbet with zesty lime and a hint of chili. Dairy-free, vegan, and perfectly refreshing.

# 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 (3.5 oz) granulated sugar
04 - 1/2 cup water

→ Flavorings

05 - Zest of 1 lime
06 - Juice of 2 limes (about 3 tbsp)
07 - 1/2 to 1 tsp chili powder, adjusted to taste
08 - Pinch of salt

# Directions:

01 - Combine the sugar and water in a small saucepan. Heat over medium, stirring constantly until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature.
02 - Add the mango cubes, coconut cream, lime zest, lime juice, chili powder, salt, and cooled sugar syrup to a blender. Blend on high until completely smooth and creamy. 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 no ice cream maker is available, pour the mixture into a shallow freezer-safe container and freeze for 4 hours, stirring vigorously 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 sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls and garnish with fresh mint or extra lime zest if desired.

# Expert Tips:

01 -
  • The chili heat sneaks up behind the sweetness and makes every scoop feel like it has a secret.
  • Coconut cream gives it a silkiness that surprises people who think sorbet always feels icy.
  • You do not need an ice cream maker, just a freezer and a little patience.
02 -
  • If your mangoes are not fully ripe the sorbet will taste dull and the texture will be grainy no matter how long you blend.
  • Skipping the stirring step in the no machine method will leave you with something closer to a mango ice cube than a dessert.
03 -
  • Chill the blender jar in the freezer for 10 minutes before blending so the mixture stays cold and the coconut cream does not separate.
  • A tablespoon of tequila or rum blended in at the end lowers the freezing point and gives you an even softer scoop with a grownup edge.

Return