Mango and chilli sorbet

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 published in 2015

Ingredients

Metric

Imperial

Equipment

  • Ice cream maker

Method

1
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
2
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
3
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
First published in 2015

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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