Recipe courtesy of Amy Finley
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Mango Sorbet with Lime and Chili
Total:
3 hr 10 min
Prep:
10 min
Inactive:
3 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 10 min
Prep:
10 min
Inactive:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 large mangos, peeled and pitted and chopped into chunks
  • 2 cups simple syrup, recipe follows
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon chili powder, plus extra for garnish
  • Coarse salt
Simple Syrup:
  • 2 cups water
  • 2 cups sugar

Directions

Special equipment: A food processor, an ice cream maker, optional

If using, prepare the bowl of the ice cream maker according to manufacturer's directions.

Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.

If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.

Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.

Simple Syrup:

In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

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