Creamy Chili Lime Mango Sorbet (Printable)

Ripe mango meets tangy lime and subtle chili in this creamy coconut-blended frozen treat.

# 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 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:

01 - Combine sugar and water in a small saucepan over medium heat, stirring constantly until the sugar fully dissolves. Remove from heat and let cool completely.
02 - Add the 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 silky smooth. Taste and adjust lime juice or chili powder as desired.
03 - Transfer the mixture to an ice cream maker and churn following the manufacturer's directions until thick and creamy, approximately 20 to 25 minutes. If no ice cream maker is available, pour the base into a shallow freezer-safe container and freeze for 4 hours, stirring vigorously every 45 minutes to break up ice crystals.
04 - Spoon the churned sorbet into a lidded freezer-safe container and freeze until firm, about 2 to 3 hours.
05 - Remove from the freezer and let rest at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls and serve immediately. Garnish with fresh mint or additional lime zest if desired.

# Expert Advice:

01 -
  • The chili does not overwhelm, it just whispers at the edges and makes the mango taste even more like itself.
  • Coconut cream gives it a silkiness you do not expect from something this simple.
02 -
  • Warm syrup poured over cold mango will dull the color and flatten the flavor, patience here really matters.
  • If you skip the stirring during the no machine method, you will end up with something closer to an ice block than a sorbet.
03 -
  • Chill the blender jar in the freezer for ten minutes before blending to keep everything as cold as possible.
  • Freezing the sorbet in individual portions makes it much easier to serve without waiting for the whole batch to soften.

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