Spicy Mango Chili Sorbet

Instructions

1. 1

   Peel and pit the mangoes. Cut the flesh into chunks.

   ~10 min
2. 2

   In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves completely. Let it simmer for 2 minutes to create a simple syrup.

   ~10 min
3. 3

   Remove the syrup from heat and let it cool slightly.

   ~15 min
4. 4

   Finely chop or mince the red chili peppers, removing seeds if you prefer less heat. Add them to the blender along with the mango chunks, cooled simple syrup, lime juice, and a pinch of salt.

   ~5 min
5. 5

   Blend until completely smooth and puréed.

   ~3 min
6. 6

   Strain the mixture through a fine-mesh sieve into a bowl to remove any chili seeds or pulp. Discard solids.

   ~5 min
7. 7

   Cover the bowl and refrigerate for at least 2-4 hours, or until thoroughly chilled.

   ~240 min
8. 8

   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.

   ~30 min
9. 9

   Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.

   ~120 min