Ice Creams
Mango and Chilli Sorbet
A refreshing, vegan mango sorbet with a gentle kick of chilli and a squeeze of lime.
This is the perfect summer treat – refreshing, flavourful and reminiscent of my earlier days. It is also, coincidentally, vegan!
You can customise it to your taste by leaving out the chilli, lime or vodka if that is within your diet. The texture will be slightly different, but still delicious.
The recipe is so easy, and I do hope you give it a try 🙂
The recipe
Mango and Chilli Sorbet
adventureswithsugar.com/mango-and-chilli-sorbet/
Method
Method: sorbet
- Freeze the mango: Purée the mango flesh, then pour it into an ice cube tray and freeze. It is easier to break down later.
- Infuse the syrup: Once the mango is frozen, place all the remaining ingredients in a medium saucepan. Heat until the sugar has dissolved into the glucose, then let the chilli infuse for an hour.
- Remove the chilli: Then remove the chilli.
- Blend: Add the frozen mango and the syrup to a high-powered blender and blitz until a smooth sorbet forms.
- Freeze: Pop into a freezer-safe container and freeze. Let it sit out for about 5 minutes before serving.
What should I know about making this?
Can I leave out the chilli, lime or vodka?
Yes. The texture will be slightly different, but it will still be delicious.
How else can I serve it?
If you enjoy tart flavours, a sprinkling of Tajín is also yum.
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