Best Mango And Chilli Sorbet Recipes

MANGO SORBET WITH LIME AND CHILI

Steps:

• 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.
• 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.

MANGO CHILE SORBET

Steps:

• Tip: mango chunks are easier to chop if still frozen.
• In a large bowl, combine all ingredients and let sit for 30 minutes.
• Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
• Serve immediately, or transfer to 1-quart container and freeze for future use.

MANGO CHILI SORBET

Steps:

• In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
• Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

MANGO AND CHILLI SORBET

Steps:

• In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
• Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
• Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
• Blend the mango mixture until smooth.
• Beat the egg white in a large bowl until almost stiff.
• Stir the mango mixture into the egg white until well mixed.
• Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
• The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.