Mango Sorbet


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

Step 1

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.

Step 2

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.

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