The folder name
Please choose a different name.
Please enter a name for the new folder.
First, make a syrup. Add the water, sugar and glucose to a pan and bring to the boil. Simmer for approximately 3 minutes, then remove from the heat and allow to cool. Measure out 200ml - the rest can be kept in the fridge and used for other dishes
180ml of water
130g of caster sugar
65g of liquid glucose
Place the 200ml of sorbet syrup back in a pan and bring to the boil. Add the ground chilli then remove from the heat and set aside to cool completely. Whisk in the remaining ingredients and refrigerate overnight to allow the flavours to develop
1 tsp ground chipotle chilli
500ml of mango purée
1 lime, juiced
1 lemon, juiced
The next day, pass the mixture through a fine sieve and churn in an ice cream maker. Keep in the freezer until ready to serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.