Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Major Pepper
Black Pepper Mango Sorbet
Total:
6 hr 50 min
Prep:
20 min
Inactive:
6 hr 30 min
Yield:
1 quart
Level:
Easy
Total:
6 hr 50 min
Prep:
20 min
Inactive:
6 hr 30 min
Yield:
1 quart
Level:
Easy
Total:
6 hr 50 min
Prep:
20 min
Inactive:
6 hr 30 min
Yield:
1 quart
Level:
Easy

Ingredients

  • 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup Pepper Vodka, recipe follows
  • 1/4 teaspoon black pepper essential oil
  • 12 ounces sugar
Pepper Vodka:
  • 2 tablespoons peppercorns, slightly cracked
  •  1 (750-ml) bottle of vodka

Directions

Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours. 

Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.

Pepper Vodka:

Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place. 

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