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This mango and chilli sorbet recipe from Anna Hansen is a perfect Summer dessert. Vibrant and sweet, the juicy mango purée is balanced with a fiery kick and smoky flavour from chipotle chilli.
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