Scoop Kitchen
Chili Mango Sorbet
Vivid mango sorbet with lime and salt, dusted with chili-lime seasoning. Sweet, sour, salty and a little hot, like mango from a Mexican street cart.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Sorbet
- Makes
- 4 servings6 servings
Good forSummerWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 118 g), estimated
Whole tubpint: 380 kcal, 3 g protein570 kcal, 5 g protein (709 ml24 oz). No common allergens in the ingredients. Toppings are not included in these numbers.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
439 of 473 ml659 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- If the mango is frozen, let it thaw for 30 minutes so it blends smoothly.
- Blend 360 g mango chunks510 ml mango chunks2¼ cups mango chunks540 g mango chunks770 ml mango chunks3¼ cups mango chunks, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest, 40 ml water2½ tbsp water2½ tbsp water60 ml water60 ml water¼ cup water, a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt and a pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne pepper for about 1 minute, until completely smooth.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
- If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.
- Scoop into bowls and dust 1 tsp chili-lime seasoning1 tsp chili-lime seasoning1 tsp chili-lime seasoning1½ tsp chili-lime seasoning1½ tsp chili-lime seasoning1½ tsp chili-lime seasoning evenly over the servings.
To serve: Serve with lime wedges for squeezing over the top.
My notes
Tips
- Can't find chili-lime seasoning? Mix ½ tsp mild chili powder with ¼ tsp flaky salt and the finely grated zest of half a lime, and sprinkle that on instead.
- Like it hotter? Blend in up to ¼ tsp cayenne. For kids, leave the cayenne out and let everyone season their own bowl at the table.
- Season each serving just before eating. Sprinkled on the tubpint ahead of time, the seasoning turns damp and clumpy in the freezer.
Why it works
Ripe mango is full of natural sugar and fiber, so a little added sugar brings the mix to about 19%, enough to spin smooth. A pinch of salt makes the mango taste sweeter and fuller, and lime keeps it bright.
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