Mango sorbet recipe with chili
Delicious mango sorbet with chili, a dessert with a tropical touch, slightly spicy and refreshing on the palate.
Ingredients · Servings 2
- 2 mangos maduros grandes (pelados y en cubos)
- 2 cdas de jugo de limón
- 2-3 cdas de azúcar o miel
- 1/2 cdita de chile en polvo
- 1/4 taza de agua fría
- Pizca de sal (opcional)
Method · 15 min
- Congela los cubos de mango por al menos 4 horas o hasta que estén firmes.
- Coloca el mango congelado en una licuadora o procesador de alimentos.
- Añade el jugo de limón, el azúcar o miel y el agua fría.
- Procesa hasta obtener una textura cremosa tipo sorbete.
- Ajusta dulzor o acidez si es necesario.
- Sirve inmediatamente o congela 30 minutos más para mayor firmeza.
- Al momento de servir, espolvorea el chile en polvo por encima o mézclalo ligeramente.
This recipe is perfect for two people and you'll need mango, lemon juice, sugar or honey, chili powder (like Tajín or a mix with salt), and water. Let's get started!
How to prepare this refreshing mango sorbet with chili
- 2 people
- Easy
- 140 Kcal
- 2 large ripe mangoes (peeled and diced)
- 2 tbsp lemon juice
- 2-3 tbsp of sugar or honey
- 1/2 tsp chili powder
- 1/4 cup of cold water
- Pinch of salt (optional)
- Freeze the mango cubes for at least 4 hours or until firm.
- Place the frozen mango in a blender or food processor.
- Add the lemon juice, sugar or honey, and cold water.
- Process until you get a creamy, sorbet-like texture.
- Adjust sweetness or acidity if necessary.
- Serve immediately or freeze for 30 minutes longer for extra firmness.
- When serving, sprinkle the chili powder on top or mix it in lightly.
Tips for making this mango sorbet with chili
- Use very ripe mango for more natural sweetness.
- Freeze the mango in small pieces to make blending easier.
- Do not add too much water to avoid a watery texture.
- Adjust the chili little by little so as not to overdo the spiciness.
- The lemon balances the sweetness and enhances the flavor of the mango.
- If you want more creaminess, add a little natural yogurt.
- You can use Tajín chili, chili powder, or a homemade mix.
- Blend quickly to prevent it from melting too much.
- Serve immediately for a soft-serve ice cream texture.
- You can add lemon zest for a fresher aroma.
What type of mango is best for this recipe?
Ripe, sweet mangoes like Tommy Atkins or Creole mangoes work best because of their texture and intense flavor.
Is it possible to make mango sorbet with chili without sugar?
Yes, you can omit the sugar if the mango is ripe enough or substitute it with honey or natural sweeteners.
Can mango sorbet with chili be preserved?
Yes, it can be stored in the freezer for up to 5 days, although it is recommended to stir it before serving to restore its texture.
Is mango sorbet with chili very spicy?
Not necessarily, the spiciness level is fully adjustable depending on the amount of chili added.
