Creamy Chili Lime Mango Sorbet (Printer-friendly)
Dairy-free mango sorbet with coconut milk, lime zest, and a kick of chili for a tropical frozen treat.
# What You'll Need:
→ Fruit Base
01 - 4 large ripe mangoes, peeled, pitted and diced (about 4 cups)
02 - Juice and zest of 2 limes
→ Creamy Component
03 - 1 cup full-fat canned coconut milk, shaken well
→ Sweetener
04 - ½ cup granulated sugar (or agave syrup)
→ Flavor Boost
05 - ½ to 1 teaspoon chili powder, adjusted to taste
06 - Pinch of salt
# How to Prepare:
01 - Peel, pit, and dice the ripe mangoes. You should have about 4 cups of diced fruit.
02 - Place the diced mango, lime juice, lime zest, coconut milk, sugar, chili powder, and salt into a blender or food processor. Blend until perfectly smooth, scraping down the sides as needed. Taste and adjust sweetness or chili heat to your preference.
03 - Pour the smooth mixture into a shallow, freezer-safe container, spreading it into an even layer.
04 - Freeze for approximately 4 hours, stirring vigorously with a fork every 45 to 60 minutes to break up ice crystals and maintain a creamy, velvety texture.
05 - Remove the sorbet from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
06 - Scoop into bowls or cones. Garnish with additional lime zest or a light dusting of chili powder if desired.
# Expert Advice:
01 -
- That creamy coconut milk base tricks everyone into thinking they are eating full dairy ice cream.
- The gentle kick of chili against ripe mango is the kind of contrast that keeps you reaching for another spoonful.
02 -
- Skipping the fork stirring step will leave you with a grainy block of ice instead of something creamy.
- Canned coconut milk that has not been shaken will leave clumpy bits throughout your sorbet.
03 -
- Freeze your diced mango chunks for about thirty minutes before blending for an instantly thicker, creamier result.
- A tiny drizzle of agave on top right before serving creates a beautiful glossy finish.