Caliente Mango Sorbet gets its kick from red Fresno chili peppers. The fire and ice element to this cool scoop, makes it a favorite midsummer treat. Remove the seeds for a milder taste.
- 1 cup water
- 2/3 cup honey
- 1 red Fresno chili, halved lengthwise
- 1/4 teaspoon kosher salt
- 20 ounces (about 4 cups) frozen mango chunks
- 1 cup fresh orange juice, from about 4 oranges
- 1/4 cup fresh lime juice, from about 2 limes
How to Make It
Combine water, honey, chili and salt in a pan and bring to a boil. Remove pan from heat; cover and let stand 20 minutes. Remove and discard chili.
Transfer mixture to a blender. Add mango and both juices; process until smooth. Pour into a 2-quart electric ice cream maker and freeze according to manufacturer’s instructions. Transfer sorbet to a freezer-safe container; cover and freeze until firm, about 2 hours.