Creamy Chili Lime Mango Sorbet (Printable Version)

Dairy-free mango sorbet with lime zest and a subtle chili kick. Creamy, tropical, and refreshing.

# What You’ll Need:

→ Fruit Base

01 - 4 large ripe mangoes, peeled, pitted and diced (about 4 cups)
02 - Juice and zest of 2 limes

→ Creamy Component

03 - 1 cup full-fat canned coconut milk, shaken well

→ Sweetener

04 - ½ cup granulated sugar (or agave syrup for vegan option)

→ Flavor Boost

05 - ½ to 1 teaspoon chili powder, adjusted to taste
06 - Pinch of salt

# Directions:

01 - Peel, pit, and dice the ripe mangoes into uniform chunks. Place the diced mango into a blender or food processor along with the lime juice, lime zest, coconut milk, granulated sugar, chili powder, and a pinch of salt.
02 - Blend the mixture on high until completely smooth and velvety, scraping down the sides of the blender as needed. Taste and adjust sweetness or chili heat level to your preference.
03 - Pour the blended mixture into a shallow, freezer-safe container, spreading it into an even layer.
04 - Freeze for approximately 4 hours, stirring vigorously with a fork every 45 to 60 minutes to break up ice crystals and maintain a creamy, smooth texture throughout.
05 - Remove the sorbet from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
06 - Scoop the sorbet into bowls or cones. Finish with an extra sprinkle of lime zest or a light dusting of chili powder, if desired.

# Top Tips:

01 -
  • No ice cream maker needed, just a blender, a container, and a little patience while it freezes.
  • The chili sneaks up on you in the best way, turning simple mango into something genuinely exciting.
  • It is vegan, gluten free, and comes together in about fifteen minutes of actual work.
02 -
  • Skipping the fork stirring step will leave you with a solid block of ice rather than creamy sorbet, so set those timers.
  • Canned coconut milk separates into a thick layer and watery layer, so shake it vigorously before measuring.
03 -
  • Freeze your mango chunks for about an hour before blending if you want the base extra cold going into the container, which speeds up the whole process.
  • Add an extra teaspoon of lime zest just before the final freeze for a brightness that cuts through the richness of the coconut milk.

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