Infused Sweet Temptation Mango Sorbet
Recipe courtesy of Sweet Mary Jane.
Sweet, satisfying, and tastes like Cinco de Mayo! Make this when you need a little Latin in your life. We use a combination of ground chipotle and cayenne peppers, but you can use your favorites. We like it hot—a whole tablespoon’s worth—but if you like yours on the mild side, go with 1½ teaspoons.
Yield: 6 servings
4½ to 5 cups ripe mangoes, peeled and diced
¼ cup water
2 tablespoons plus 2 teaspoons HEY SUGAR!
½ cup plus 2 tablespoons granulated sugar
¼ cup lime juice
1½ teaspoons to 1 tablespoon chili powder
½ teaspoon coarse salt
- Place the diced mangoes and water into the bowl of a food processor and process until smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through the strainer with a spoon, until you have 3 cups of purée.
- Transfer the strained purée into a large bowl and whisk in the sugar, lime juice, chili powder, and salt until well blended. Cover with plastic wrap and place in the refrigerator overnight to thoroughly chill. Pour the mixture into the canister of an ice-cream maker and process according to manufacturer’s directions. Remove the sorbet from the canister and place in an airtight container. Serve with a sprinkling of chili powder and coarse salt.
Store in the freezer for up to three months.
Sweet Mary Jane is a Colorado-based bakery that specializes in artisanal handmade desserts, and medicinal tincture blends custom made to each order. We are dedicated to using natural, whole foods and fresh, vibrant, high-end ingredients to create adventurous recipes that are a pleasure to consume for both body and mind. Order the Sweet Mary Jane cookbook.