Mango Habanero Sorbet

Serves 6 · 25 min prep · 5 min cook

Estimate for one serving

• 168 cal
• 1g protein
• 43g carbs
• 2g fiber

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Ingredients

• 4 cups ripe mangoes, peeled and cubed
• 1/2 fresh habanero chile, seeded
• 1/4 cup fresh lime juice
• 3/4 cup granulated sugar
• 1/2 cup water
• 2 tbsp light corn syrup
• 1/8 tsp pinch fine salt
• optional fresh mint leaves for serving

Instructions

1. 1Combine sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3 minutes; remove from heat and stir in corn syrup and salt. Cool the simple syrup completely.
2. 2Roughly chop the seeded habanero. Start with half a chile; you can always blend more heat later. Wear gloves if your skin is sensitive.
3. 3Add mango cubes, lime juice, cooled syrup, and the habanero to a blender. Purée on high until completely smooth and silky, 45 to 60 seconds. Taste and adjust heat with a tiny bit more chile if desired.
4. 4Strain the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove any fibrous bits and chile seeds for the smoothest texture.
5. 5Chill the mixture thoroughly in the refrigerator at least 2 hours, or until very cold.
6. 6Churn in an ice cream maker according to manufacturer directions until thick and soft-serve consistency, usually 20 to 25 minutes.
7. 7Transfer to a freezer-safe container, press parchment on the surface, and freeze at least 3 hours until scoopable.
8. 8If you do not have a machine, pour into a shallow metal pan, freeze 45 minutes, then scrape and whisk vigorously every 30 minutes for 3 hours to break ice crystals. Serve scoops with a mint leaf; the mango stays bright and the habanero finishes with a clean floral heat.