Mango Chili Sorbet
A vibrant, refreshing sorbet made with ripe mango and a hint of chili for a spicy-sweet contrast that's perfect for summer. This Fusion-inspired recipe, ready in about 12 minutes, layers ripe mango, chili powder, lime juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 80 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, peeled and diced ripe mango
- 1 tsp chili powder
- 2 tbsp lime juice
- 2 tbsp honey
- 1/4 cup water
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a blender, combine mango, chili powder, lime juice, honey, water, and salt. Blend until smooth and consistent.
- Step 2: Pour mixture into a shallow dish and freeze for 2 hours, stirring every 30 minutes to prevent ice crystals.
- Step 3: Once frozen, transfer to an ice cream maker and churn according to manufacturer instructions for 20-25 minutes until soft-serve consistency.
- Step 4: Transfer to a container, freeze for 2 more hours, then scoop and serve immediately.
