Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (agirlandaspoon.com).
a little bit about the recipe
Inspired by the Mexican flavors of mango, chili and lime, along with inspiration from apricot-based chamoy (a spicy sweet-and-sour condiment), this easy mango sorbet is a perfect Summer recipe for those hot days!
The chili powder is a mix of ground chilies, along with touches of complementary flavors such as cinnamon and clove. You’ll have extra to sprinkle on later, or to rim your serving glass/dish!
SPECIAL EQUIPMENT:
Food Processor
TOTAL: 15m
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directions
For the Chili Powder
Add the minced lime zest to a bowl and add the sugar and salt. Rub this together with your fingers to release the natural oils in the zest. Mix in the rest of the chili powder ingredients together with a fork or whisk and set aside.
For the Sorbet Base
Place frozen mango in a food processor, and process until broken down a bit, about 10-15 seconds. Then add the apricot jam, lime juice and 1 TSP of the prepared Chili powder.
Continue to process the sorbet, scraping down the sides as necessary, until the mixture is smooth. This may take several minutes. Taste and add more chili powder, if desired, reserving some for topping later.
Enjoy immediately or place in an airtight container and freeze for at least 2 hours for a firmer sorbet. If freezing for longer, you may want to thaw it for about 5-10 minutes to scoop more easily.
Sprinkle some of the chili powder mix before serving for an extra kick!
Optional Chili Powder additions
Use ground cinnamon, ginger, cloves and spanish paprika powder for non-spicy version
expiry
Keep frozen for up to two weeks.
tips
Taste your chili powder and adjust the chilies and additions to your taste and spice tolerance. You can experiment with other Chile powders, add other flavors like nutmeg or vanilla, and increase or decrease lime and salt to your preference.
Powdered ancho chile pepper has a lingering, but gentle spicy heat. It is a deep brick-red color and is often used in thick sauces: adobe, mole, enchilada.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.
