Chili Lime Mango Sorbet
A three-ingredient mango sorbet with lime and a pinch of chili for a bright, icy finish.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 6 · Difficulty: Easy · Rating: 4.6/5 (121 reviews)
INSPIRED BY
Frozen mango turns into instant sorbet in a food processor, which feels like a magic trick. Lime and chili keep it from tasting flat.
Story
I am always chasing that perfect hot-weather dessert, cold, bright, and not too heavy. This one tastes like a beach snack stand in the best way, all mango and lime with a little kick. When you blend frozen fruit, it goes from icy chunks to creamy scoop in minutes. Keep a bag of mango in the freezer and you are basically prepared for summer.
By Theo
Ingredients
- 5 cups frozen mango chunks
- 1/3 cup fresh lime juice
- 2 to 3 tbsp honey or agave (to taste)
- Pinch of chili powder
- Pinch of kosher salt
- Optional: lime zest for serving
- Optional: Tajín for serving
- 2 tbsp water, only if needed to blend
Instructions
- Let frozen mango sit at room temperature for 5 minutes so it is easier to blend.
- Add mango, lime juice, honey, chili powder, and salt to a food processor.
- Pulse, then run until the mixture turns from crumbly to smooth. Add 1 tbsp water only if the blades stall.
- Taste and adjust sweetness and chili. The flavor should be a bit bold because it dulls when frozen.
- For soft-serve texture, serve right away. For firmer scoops, spread into a container and freeze 1 hour.
- Scoop and finish with lime zest or a dusting of Tajín if you like.
Chef Tips
- A high-powered food processor makes the smoothest sorbet.
- Add water only as needed, too much makes the sorbet icy.
- If the mango is very sweet, reduce the honey.
- For a creamier texture, blend in 2 tbsp coconut milk.
Cook's Notes
- A pinch of salt makes the mango taste more like mango, do not skip it.
- Blend until truly smooth, it will look dry before it turns creamy.
- If freezing longer than a few hours, let it sit on the counter 5 to 10 minutes before scooping.