Mango Chile Sorbet Recipes

Steps:

• Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
• Place in an ice cream maker. Freeze thoroughly.

Steps:

• In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
• Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

Steps:

• In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
• Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
• Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
• Blend the mango mixture until smooth.
• Beat the egg white in a large bowl until almost stiff.
• Stir the mango mixture into the egg white until well mixed.
• Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
• The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.