Creamy Chili Lime Mango Sorbet (Print version)
Dairy-free mango sorbet with coconut milk, lime, and chili for a creamy 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 make it:
01 - Peel, pit, and dice the mangoes. Combine the diced mango, lime juice, lime zest, coconut milk, sugar, chili powder, and salt in a blender. Blend until completely smooth, scraping down the sides as needed. Taste and adjust sweetness or chili heat to your preference.
02 - Pour the smooth mixture into a shallow, freezer-safe container, spreading it into an even layer.
03 - Freeze for approximately 4 hours, stirring vigorously with a fork every 45 to 60 minutes to break up ice crystals and maintain a creamy, scoopable texture.
04 - Remove the sorbet from the freezer and let it rest at room temperature for 5 to 10 minutes to soften for easy scooping.
05 - Scoop into bowls or cones. Finish with an extra sprinkle of lime zest or a light dusting of chili powder if desired.
# Expert suggestions:
01 -
- The chili sneaks up after the sweetness fades, and that surprise keeps everyone reaching for another scoop.
- No ice cream maker required, just a fork and a little patience while it freezes.
02 -
- Skipping the fork stirring step will leave you with a solid block of ice, so set a timer on your phone and honor it.
- If your mangoes are on the tart side, bump the sugar up by a tablespoon or two before freezing because cold dulls sweetness.
03 -
- Chill your blender jar in the freezer for ten minutes before pureeing to keep the base cold and speed up freezing time.
- A quarter teaspoon of tajin blended into the base adds a tangy complexity that plain chili powder cannot match.