Usuba
Tropical Mango Sorbet with Chili Pepper
Bright and juicy mango sorbet made from ripe fruit with pineapple juice, lime, and a light kick of chili. Natural fruit ice with rich flavor — the perfect refreshing dessert for a hot day.
- Total
- 360 min
- Standard serving
- 256.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel ripe mangoes, cut the flesh from the pit, and blend in a blender until smooth. Strain the puree through a sieve to remove any tough fibers. You should get approximately 500 g of strained puree.
- 2
Step 2
Prepare a syrup from pineapple juice and sugar, boil for 1 minute, remove from heat. Add lime juice and ground chili pepper, cool to room temperature.
- 3
Step 3
Mix mango puree and pineapple syrup, refrigerate overnight.
- 4
Step 4
Whip the room temperature egg white into stiff peaks and carefully fold into the chilled sorbet.
- 5
Step 5
Just before freezing, add tequila, transfer the mixture to an ice cream maker, and freeze according to the instructions. If you don't have an ice cream maker, transfer the sorbet to a container and stir with a spoon every 30 minutes until the ice cream hardens.
- 6
Step 6
For serving on a stick: take plastic cups, fill them with homemade sorbet, insert wooden sticks and freeze. Before serving, hold the cup under warm water for a moment, remove the ice cream and serve.
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