Go Back

Chili Lime Mango Sorbet

A refreshing sorbet made with frozen mango, coconut milk, lime, and a hint of chili, perfect for sharing on warm summer evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: Southern, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups frozen mango
  • 1/2 cup canned full fat coconut milk
  • 1 large lime, juice and zest
  • 2 tbsp maple syrup
  • 1 to 2 tsp chili lime seasoning Adjust to taste.
Toppings
  • coconut flakes For topping.
  • extra spice For sprinkling on top.

Method
 

Preparation
  1. Add all ingredients to a high-speed blender or food processor and blend until completely smooth.
  2. If using a blender with a tamper, use it to help blend the frozen fruit. If using a food processor, scrape down the sides as needed.
  3. Pour the mixture into a loaf pan and top with coconut flakes and extra spice.
  4. Cover with foil and place in the freezer to store.
Serving
  1. Scoop the sorbet into chilled bowls or pretty dessert glasses.
  2. Sprinkle with extra chili lime seasoning and toasted coconut flakes.
  3. Garnish with a thin slice of fresh lime or a sprig of mint.
Storage
  1. Keep the sorbet covered tightly with foil or plastic wrap pressed to the surface.
  2. Store in the coldest part of your freezer for up to 2 weeks.
  3. Let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

Notes

Use frozen mango chunks for the creamiest texture. Adjust maple syrup to taste and pour in a tablespoon of water or extra coconut milk if your blender needs help. For silkier sorbet, strain out fibrous bits after blending.