- Hot & Bold
- Desserts
- Vegan
- Prep 10 min
- Serves 4
Sweet mango, sharp lime and a pinch of chilli salt on top, the way it is served from street carts in Mexico. No ice cream machine needed: it is just a blender and frozen fruit.
Ingredients
For the sorbet
- 600 g frozen mango chunks
- Juice of 2 limes
- 2 to 3 tbsp maple syrup or sugar, to taste
- 50 ml cold water
For the chilli-lime salt
- 1 tsp flaky sea salt
- 1/2 tsp chilli powder
- Zest of 1 lime
Method
- Put the frozen mango, lime juice, maple syrup and water into a food processor or a strong blender.
- Blend, stopping to scrape down the sides, until smooth and creamy like soft-serve ice cream. Add a splash more water only if it will not turn.
- Mix the salt, chilli powder and lime zest in a small bowl.
- Serve straight away in cold bowls with a pinch of chilli-lime salt on top, or freeze for an hour for a firmer scoop.
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