Mango and chilli sorbet
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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.
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Ingredients
Metric
Imperial
- 500ml of mango purée
- 180ml of water
- 130g of caster sugar
- 65g of liquid glucose
- 1 tsp ground chipotle chilli
- 1 lime, juiced
- 1 lemon, juiced
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
- 1 tsp ground chipotle chilli
- 500ml of mango purée
- 1 lime, juiced
- 1 lemon, juiced
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
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Mango and chilli sorbet
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