Chili Mango Sorbet
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.
Servings 6 people
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.