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This chili lime mango sorbet is my summertime secret weapon for beating the heat with a surprising twist. The combination of sweet mango with zesty lime and a gentle kick of chili creates a refreshing dessert that's both sophisticated and simple to make.
I first made this sorbet during a particularly brutal heatwave last summer, and it became an instant hit at our backyard gatherings. Friends who typically reach for traditional ice cream have been converted by this uniquely flavored frozen treat.
Ingredients
- Frozen mango chunks: Provide the perfect creamy base without requiring an ice cream maker. Choose fully ripe mangoes if freezing your own.
- Full fat coconut milk: Adds richness and creates a smoother texture than using just fruit alone. The canned variety works best.
- Fresh lime juice and zest: Bring brightness and acidity that balances the sweet mango perfectly. Always use fresh limes for the best flavor.
- Maple syrup: Adds just enough sweetness without overpowering the fruit. It blends more easily than granulated sugar when working with frozen ingredients.
- Chili lime seasoning: Delivers that unexpected flavor twist that makes this sorbet memorable. Adjust according to your spice preference.
Step-by-Step Instructions
- Prepare Your Ingredients:
- Measure out all ingredients and have them ready beside your blender or food processor. Zest and juice your lime just before using for maximum flavor. Make sure your mango has been frozen for at least 4 hours to ensure the sorbet sets properly.
- Blend Everything Together:
- Add the frozen mango chunks, coconut milk, fresh lime juice and zest, maple syrup, and chili lime seasoning to your high speed blender or food processor. Begin blending on low speed then gradually increase to high. If using a blender with a tamper, use it to push the frozen fruit into the blades. For a food processor, stop occasionally to scrape down the sides and ensure everything blends evenly. Continue processing until completely smooth, about 3 to 5 minutes.
- Transfer and Freeze:
- Pour the blended mixture into a loaf pan or freezer safe container. The wide surface area of a loaf pan helps with faster freezing. Smooth the top with a spatula and add toppings if desired such as coconut flakes and an extra sprinkle of chili lime seasoning for visual appeal. Cover with foil or a lid and freeze until firm, about 2 hours if eating same day.
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The chili lime seasoning is truly the star ingredient here. I discovered this combination during a trip to Mexico where street vendors sell fresh mango with chili lime salt. This sorbet captures that experience in a refreshing frozen treat that always transports me back to that vacation.
Serving Suggestions
This sorbet is at its best texture when allowed to soften slightly after being frozen solid. Remove from the freezer and let sit at room temperature for about 5 minutes before scooping. The ideal serving consistency should be firm yet easily scoopable.
Storage Tips
The sorbet will keep well in the freezer for up to two weeks if properly stored. Always keep it covered tightly with foil or in an airtight container to prevent freezer burn and absorption of other flavors.
Pro Tips
If your sorbet becomes too hard after extended freezing, simply let it thaw for 10 minutes at room temperature or place in the refrigerator for 30 minutes before serving. For longer storage, you can briefly pulse chunks of the frozen sorbet in the food processor to restore its creamy texture.
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Serve in chilled bowls to keep the sorbet from melting too quickly, especially during summer gatherings.
Frequently Asked Questions
- → Can I use fresh mango instead of frozen?
While fresh mango can be used, you'll need to freeze it first for at least 8 hours to achieve the proper sorbet texture. Simply peel and cube ripe mangoes, place them in a freezer bag, and freeze until solid.
- → What can I substitute for coconut milk?
For a different flavor profile, you can substitute the coconut milk with almond milk, cashew cream, or even full-fat yogurt. Note that each alternative will slightly alter the final texture and flavor.
- → Where can I find chili lime seasoning?
Chili lime seasoning is available in most grocery stores in the spice aisle. Popular brands include Tajín and Trader Joe's Chili Lime Seasoning. Alternatively, you can make your own by combining chili powder, lime zest, and salt.
- → How long will this sorbet keep in the freezer?
When properly stored in an airtight container or covered with foil, this sorbet will keep well for up to 2 weeks in the freezer. After that, ice crystals may begin to form, affecting the texture.
- → Is this sorbet dairy-free and vegan?
Yes! This sorbet is completely dairy-free and vegan. The creaminess comes from coconut milk rather than dairy products, and maple syrup is used as a natural sweetener instead of honey.
- → Why is my sorbet too hard when frozen?
Homemade sorbets tend to freeze quite firmly. Allow it to sit at room temperature for 5-10 minutes before serving to soften to a scoopable consistency. The coconut milk fat helps keep it creamier than traditional sorbets.