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Snack recipe · from the recipe book

Chili-Lime Mango Sorbet

A silky, bright mango sorbet with a tangy lime finish and a gentle sweet-heat kick of chili and mint.

Chili-Lime Mango Sorbet

Ingredients

  • 2 whole700 gMangocut into 1-inch chunks
  • ⅓ cup90 gWater
  • ¼ cup50 gGranulated sugar
  • 1 tbsp20 gHoney
  • 2 tbsp30 gLime juice
  • ¼ tsp1 gChili powder
  • ⅛ tsp0.5 gSalt
  • 2⅛ tsp chopped4 gFresh mintfinely chopped

Steps

  1. Spread the mango chunks in a single layer on a parchment-lined tray and freeze until solid, about 4 hours.
  2. Meanwhile, stir the water, sugar and honey together in a jar until the sugar fully dissolves, then chill this syrup in the fridge.
  3. Let the frozen mango sit at room temperature for 5 minutes, then put it in a blender with the chilled syrup, the lime juice and the salt.
  4. Blend, stopping to scrape down the sides and tamping as needed, until completely smooth and thick, 2 to 3 minutes.
  5. Scrape the sorbet into a chilled loaf pan, smooth the top, cover and freeze until scoopable, about 2 hours.
  6. Let the sorbet stand 5 minutes, scoop into 4 bowls, then sprinkle each with the chili powder and the mint.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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