Description
Spicy-sweet Mexican mangonada sorbet dances with tangy chamoy and chili-lime seasoning, creating a refreshing summer sensation. Cool streets of Mexico inspire this zesty dessert you’ll crave after one delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 4 cups (1 lb/454 grams) frozen mango chunks
- ½ cup (120 milliliters) mango juice or orange juice
- ¼ cup (60 milliliters) lime juice
Sweeteners and Flavor Enhancers:
- ⅓ cup (67 grams) sugar
- 2 tablespoons chamoy
- 1 teaspoon Tajin seasoning
Finishing Touches:
- 1 pinch salt
- Additional chamoy for drizzling
- Additional Tajin seasoning for topping
Instructions
- Prepare the vibrant blend by combining frozen mango chunks with citrusy juices in a high-performance blender. Pulse the ingredients until they transform into a silky-smooth consistency, periodically scraping down the container walls to ensure even integration.
- Fine-tune the flavor profile by sampling the mixture. Adjust the sweetness, tanginess, and spicy undertones with additional chamoy, lime essence, or sugar until achieving a perfectly balanced taste sensation.
- Create a visual masterpiece while transferring the liquid sorbet into a freezer-friendly container. Artfully drizzle layers of chamoy throughout the mixture, generating an eye-catching marbled effect that promises a burst of flavor in every spoonful.
- Allow the sorbet to solidify in the freezer, giving it ample time to develop its rich, concentrated flavors and achieve a delightfully firm texture. This typically requires approximately 4-6 hours of patient chilling.
- When ready to serve, carefully scoop the sorbet into chilled serving vessels. Elevate the presentation by generously sprinkling Tajin seasoning across the surface and adding a final dramatic chamoy drizzle that promises an explosion of Mexican-inspired taste.
Notes
- Customize the sweetness by adjusting sugar levels to match your preferred taste profile, ensuring a perfectly balanced flavor every time.
- Experiment with fruit juice variations like pineapple or passion fruit to create unique tropical twists on the classic mangonada sorbet.
- Prepare the sorbet base in advance and store in the freezer for up to two weeks, allowing for quick and convenient dessert preparation.
- Transform this recipe into a vegan-friendly treat by using agave syrup instead of sugar and checking chamoy ingredients for animal-derived components.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 28 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg