No-Churn Chili Mango Sorbet
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- Prep Time30 mins
- Total Time7 hrs 30 mins
- Makes6 servings
Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.
Any variety of mango can be used for this recipe, as long as it’s perfectly ripe.—The Chatelaine Test Kitchen and Michelle Lucas Larving
Ingredients
4 cups chopped ripe mango
1 2- to 3-in. piece red finger chili, halved lengthwise, seeds removed
1 cup mango nectar, divided
3/4 cup granulated sugar
2 tbsp lemon juice
1/4 tsp fine sea salt
Instructions
Line a large rimmed baking sheet with parchment, allowing it to overhang on all sides.
Combine mango with chili in a food processor. Pulse until chili is roughly chopped. Add 1⁄2 cup nectar, sugar and lemon juice. Whirl until very smooth, 1 min. Scrape onto prepared sheet, smoothing into an even layer. Freeze just until firm, about 3 hrs.
Using a butter knife, cut frozen mango mixture into roughly 2-in. pieces. Lift overhanging parchment and transfer frozen squares to a clean food processor. Pulse a few times to settle mango mixture, then add remaining 1⁄2 cup nectar and salt. Whirl, scraping down sides and breaking up pieces halfway through, until mixture is smooth, about 3 min.
Scrape mixture into a 9 × 5-in. metal pan, then cover with plastic wrap. Freeze until firm, 4 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!