Mango Habanero Sorbet

Serves 6 · 20 min prep · 5 min cook

Ingredients

• 4 cups ripe mangoes, peeled and cubed
• 1/2 to 1 fresh habanero chile, seeded
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/4 cup fresh lime juice
• 1 tsp lime zest
• 1/8 tsp pinch of salt
• 1 Tbsp light corn syrup or agave

Instructions

1. 1Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar fully dissolves and the syrup just begins to simmer, about 3 minutes. Remove from heat and cool completely.
2. 2Finely mince the seeded habanero; start with half a chile for mild heat and add more only if you want a stronger kick. Wear gloves if your skin is sensitive.
3. 3Add the mango cubes, minced habanero, cooled sugar syrup, lime juice, lime zest, salt, and corn syrup to a blender. Purée on high until completely smooth and silky, 45 to 60 seconds.
4. 4Taste and adjust: the base should taste slightly sweeter and brighter than you want the finished sorbet, with a gentle floral heat that blooms after the mango.
5. 5Pour the purée through a fine-mesh strainer into a bowl, pressing with a spatula to remove any fibrous bits for the smoothest texture.
6. 6Chill the mixture thoroughly in the refrigerator for at least 2 hours, or until very cold.
7. 7Churn in an ice cream maker according to the manufacturer’s directions until thick, pale, and scoopable, usually 20 to 25 minutes. For a no-machine method, freeze in a shallow pan and scrape vigorously with a fork every 30 minutes for 3 to 4 hours.
8. 8Transfer to a freezer-safe container, press parchment on the surface, and freeze until firm, about 2 more hours. Soften 5 minutes at room temperature before scooping into chilled bowls.