Ingredients for Mango And Chilli Sorbet
- Mango Pulp
- 1 tablespoon lemon juice
- Caster Sugar
- ½ cup water
- 1 large egg white
- Hot Chili Pepper
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How to Make Mango And Chilli Sorbet
- In a small saucepan, combine 1 cup granulated sugar and ½ cup water. Stir with a wooden spoon over medium heat until sugar dissolves completely.
- Bring the mixture to a boil and simmer for 1 minute. Remove from heat and let cool completely.
- Finely chop 2-3 small birdseye chillies. Bruise thoroughly using a mortar and pestle to release their oils and intensify their flavor.
- Combine the pureed mango flesh (approx 2 cups), cooled sugar syrup, and bruised chillies in a blender.
- Use 1 tablespoon of lemon juice to rinse any remaining chilli juice from the mortar and pestle into the blender.
- Blend until the mixture is completely smooth and homogenous.
- In a separate large bowl, beat the egg white until soft peaks form.
- Gently fold the mango mixture into the egg whites until fully incorporated.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, until thick and frozen.
- Once the sorbet is thick, remove it from the ice cream maker. Transfer to an airtight container and freeze for at least 2-3 hours (or overnight) to allow the sorbet to fully harden.
- Let the sorbet stand at room temperature for a few minutes before serving to slightly soften. This step is less crucial if the sorbet has been made a day in advance.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
151g
Fat
0g
Carbs
13g
