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Chili Lime Mango Sorbet

Chili Lime Mango Sorbet: A Refreshingly Spicy Summer Treat

Chili Lime Mango Sorbet combines sweet mango and zesty lime with a hint of chili for a refreshingly tasty dessert.
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Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sorbet
  • 4 cups Frozen Mango Fresh mango can be frozen for this recipe.
  • 1/2 cup Fresh Lime Juice Lime concentrate can be a quick substitute.
  • 1 tablespoon Lime Zest Zest from lemons can be used for variety.
  • 1 cup Coconut Milk (full-fat) Do not shake the can before measuring.
  • 1/4 cup Maple Syrup Agave syrup or another liquid sweetener can be used.
  • 1 teaspoon Chili Powder Tajin or similar chili-lime seasoning can elevate the taste.

Equipment

  • High-speed blender or food processor
  • Metal loaf pan

Method
 

Step-by-Step Instructions
  1. Blend the frozen mango, fresh lime juice, lime zest, coconut milk, maple syrup, and chili powder in a high-speed blender until smooth and creamy, about 1-2 minutes.
  2. If using a food processor, stop to scrape down the sides and blend for another 30 seconds until creamy and thick but pourable.
  3. Chill a metal loaf pan in the freezer for about 10-15 minutes to help the sorbet set evenly.
  4. Pour the blended mixture into the chilled pan, smooth the top, cover with aluminum foil, and freeze for at least 4 hours.
  5. Let the sorbet sit at room temperature for 5 minutes before scooping into bowls, optionally garnishing with coconut flakes and chili powder.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 10mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 1000IUVitamin C: 30mgCalcium: 10mgIron: 0.5mg

Notes

This sorbet can be prepared 1-2 days in advance. Store leftovers in an airtight container for up to 3 days; texture may become icy. For longer storage, keep in the freezer for up to 1 month, pressing parchment paper onto the surface before sealing.

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