Chili mango sorbet is a sweet and spicy treat to cool you down on a hot day! A refreshing dessert is a perfect way to enjoy the bold flavours of mango and chili in a delicious and healthy way! Vegan and GF.
When it comes to refreshing summer desserts, chili mango sorbet is a unique and exciting option that is sure to tantalize your taste buds. With its combination of sweet and spicy flavours, this sorbet is the perfect treat to cool you down on a hot day.
The Flavour
One of the things that makes chili mango sorbet so special is the combination of sweet and spicy flavours. The sweetness of the mango is perfectly balanced by the heat of the chili powder, creating a flavour experience that is both satisfying and refreshing.
The coconut cream and maple syrup adds a natural sweetness that complements the mango. While the lime juice provides a tangy citrus flavour that rounds out the overall taste.
Healthy Vegan Gluten-free Dessert
Another great thing about chili mango sorbet is that it's a healthy dessert option. Mangoes are a rich source of vitamins A and C, as well as fiber and antioxidants, making them a great addition to any diet. Chili powder contains capsaicin, which has been shown to boost metabolism and reduce inflammation. And honey is a natural sweetener that can help improve digestion and boost immunity.
How to Serve Chili Mango Sorbet
When it comes to serving chili mango sorbet, there are many different ways to enjoy it. You could serve it:
- on its own as a refreshing summer treat
- pair it with fresh fruit or chopped nuts for added texture and flavour.
- serve it alongside a spicy dish to help balance out the heat.
Ingredients
Frozen Mangos
Mangoes are a rich source of vitamins A and C, as well as fiber and antioxidants, making them a great addition to any diet. Mango is the star of the show for this sorbet. Frozen mango is required for this recipe to get it that cold creamy, sorbet texture dessert.
Coconut Cream
We are eliminating dairy products for this recipe, and coconut cream can give us the same texture as dairy, but much tastier.
Coconut strips
It adds extra crunch and nutrients to this dessert! And coconut strips look so inviting once it is sprinkled on top of the sorbet.
Maple Syrup
To add some sweetness to the sorbet, maple syrup is the answer. It's natural and has more depth of flavour besides sweetness.
Lime
Lime helps boost the flavour of mango and coconut. Just a squeeze of a small lime is good enough for this recipe.
Chili
Chili powder contains capsaicin, which has been shown to boost metabolism and reduce inflammation. In Mexico we love to use Tajin to sprinkle on top of mangos, therefore, I recommend Tajin for this recipe.
Why Make Chili Mango Sorbet?
- Unique Dessert - If you're up for something new, different, and super tasty, this is the perfect dessert for you!
- Take advantage of the mango season - when mango is in full bloom and there's access to a lot, the best way to store for year-round consumption will be to freeze it. This recipe will be the perfect recipe to use up all that freezer space.
- So tasty - ever gone to a Mexican beach and see people sprinkling chili on a mango on a stick? This is exactly it without travelling so far.
Professional Tips
Pro Tip #1 - Use a HIGH-SPEED blender
Pro Tip #2 - Small Mango chunks
Pro Tip #3 - Rest for 10 minutes before digging in
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Chili Mango Sorbet
Equipment
- high speed blender
Ingredients
- 3 cups mango chunks frozen and cut into small pieces
- ½ cup full fat coconut milk or cream
- 1 lime juice
- 2 tbsp maple syrup
- 2 tsp dried coconut strips
- 1-2 tsp Taijin chili seasoning salt
Instructions
- In a high speed blender, put all the ingredients together.
- Blend on high for 1 minute until everything comes together smoothly with no lumps. If you find it is not coming together well, add a little bit of water to make it less thick.
- Transfer the sorbet to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
- When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
