If you’re dreaming of the ultimate tropical escape, this Chili Lime Mango Sorbet has your ticket! With frozen mango, a splash of creamy coconut milk, bright lime, a drizzle of maple, and a sassy hit of chili lime seasoning, every spoonful is a sun-soaked vacation for your taste buds. Sweet, tangy, creamy, and just a little bit spicy—it’s summer in a bowl, and I can’t wait for you to fall in love!
Why You’ll Love This Recipe
- Breathtaking Flavor Fusion: Juicy mango meets zesty lime and a little chili heat, making every bite a tropical adventure.
- Quick & Easy: All you need is 10 minutes and a blender—no ice cream maker, no fuss!
- Naturally Dairy-Free & Vegan: The coconut milk base guarantees ultra-creamy texture without a drop of dairy so everyone can enjoy.
- Customizable Kick: Whether you love things mild or fiery, you can adjust the chili lime seasoning exactly to your taste.
Ingredients You’ll Need
What I absolutely adore about Chili Lime Mango Sorbet is how a handful of ingredients create such a wildly flavorful treat! Each one here has a job to do: sweet ripe mango brings that golden color and fruitiness, coconut milk provides creaminess, lime adds sparkle, maple balances it out, and chili lime seasoning wakes everything up. Here’s your MVP lineup:
- Frozen Mango: Go for pre-frozen chunks for speed, or freeze your own ripe mango for the ultimate natural sweetness.
- Canned Full-Fat Coconut Milk: Lends an ultra-creamy, dairy-free richness—don’t skimp and be sure to use full-fat for silky smooth sorbet!
- Fresh Lime Juice and Zest: Both the juice and zest add a zingy brightness that totally elevates the mango and balances the richness.
- Maple Syrup: A touch of maple ties everything together with gentle sweetness—it won’t overpower your fruit!
- Chili Lime Seasoning: This is the magic! Use as much or as little as you like for that signature sweet-heat flavor.
Variations
One of the best things about homemade sorbet is how forgiving it is—don’t be afraid to experiment! The Chili Lime Mango Sorbet base welcomes creative spins, so make it your own, swap in what you love, or tailor to what’s in your kitchen.
- Switch Up the Fruit: Try pineapple, papaya, or a blend of tropical fruits for different flavor adventures.
- Mild or Wild Spice: Adjust the chili lime seasoning to your preferred heat level, or skip it for a pure mango-lime version.
- Creamy Alternatives: Sub in oat or almond creamer if you want a different dairy-free base (or if coconut isn’t your thing).
- Add Crunch or Texture: Swirl in a handful of toasted coconut flakes, pepitas, or even a sprinkle of tajín on top for extra pizzazz.
How to Make Chili Lime Mango Sorbet
Step 1: Blend the Base
Add your frozen mango, coconut milk (make sure to scoop the thick cream from the top of the can), lime juice and zest, maple syrup, and chili lime seasoning to your blender or food processor. Don’t be shy—pile it all in! If you’re using a blender with a tamper, get ready to do a little dancing and tamp to help every frozen chunk blend down smoothly.
Step 2: Process Until Creamy
Start blending on medium speed, stopping every so often to scrape down the sides. The texture will go from chunky, to crumbly, to dreamy and billowy in just a couple of minutes. Be patient and keep working it until totally smooth and creamy—trust me, it’s worth it!
Step 3: Freeze and Serve
Scoop the chili lime mango sorbet into a loaf pan or airtight container. Smooth the top with a spatula, add a sprinkle of extra chili lime seasoning or coconut flakes if you like a little drama on top, and pop it into the freezer for at least an hour to firm up. When you’re ready to serve, let it sit a few minutes so it’s perfectly scoopable.
Pro Tips for Making Chili Lime Mango Sorbet
- Go Big on Mango Ripeness: Using ultra-ripe mango (fresh and frozen) ensures maximum tropical sweetness—underripe mango can leave your sorbet tasting flat.
- Coconut Cream Hack: For creamiest texture, use the thick coconut cream that sits at the top of the can and avoid shaking it; this makes your sorbet feel extra rich and scoopable.
- Tame the Blender: Don’t hesitate to pause and scrape down the food processor or use a tamper in your blender—patience pays off with the smoothest possible sorbet!
- Chill Your Storage Pan: Pop your storage loaf pan in the freezer beforehand so the sorbet sets faster and keeps its dreamy texture.
How to Serve Chili Lime Mango Sorbet
Garnishes
This sorbet is already bursting with color and flavor, but you can easily dial up the wow-factor! Try a sprinkle of toasted coconut flakes, another dash of chili lime seasoning for that pop of color, or a little extra lime zest. If you want a real showstopper, add a few slices of fresh mango or a scatter of pomegranate seeds for sparkle.
Side Dishes
Chili Lime Mango Sorbet makes a refreshing finish to spicy meals—think tacos, curries, or grilled veggies. For a memorable dessert platter, serve a scoop alongside shortbread cookies, coconut chips, or even a mound of fresh berries.
Creative Ways to Present
You can serve scoops in classic bowls, but why not lean in to the tropical vibes? Try the sorbet in hollowed-out lime or mango halves, or layer it parfait-style in glasses with crushed graham crackers and whipped coconut cream. For parties, tiny waffle cones or mini mason jars make adorable single-serves!
Make Ahead and Storage
Storing Leftovers
Once your Chili Lime Mango Sorbet is set, simply keep it covered in the freezer. A loaf pan works well—just wrap it in foil or plastic to prevent freezer smells from creeping in. The sorbet will keep its flavor best if enjoyed within a week.
Freezing
Let your sorbet firm up in the freezer for at least an hour after blending—longer if you like it extra scoopable. If it becomes rock-solid, just let it sit at room temperature for 5–10 minutes for easy serving. For longer storage, tuck it in an airtight container for up to 2 weeks.
Reheating
No actual reheating needed! If your sorbet is a little too frozen, a few minutes on the counter softens it up beautifully. Gently run your scoop under warm water to make serving even easier.
FAQs
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Can I use fresh mango instead of frozen?
Absolutely! Simply peel, chop, and freeze your ripe mango pieces on a parchment-lined tray before blending. This brings out natural sweetness and keeps your Chili Lime Mango Sorbet creamy and scoopable.
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What’s in chili lime seasoning, and can I make my own?
Chili lime seasoning typically blends chili powder, dehydrated lime, and a bit of salt. If you can’t find it, just mix chili powder, a bit of sea salt, and fresh lime zest—or even a bit of cayenne for a bigger kick!
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How do I make the sorbet sweeter or spicier?
Taste the puree before freezing! Add extra maple syrup if you’d like more sweetness, or a pinch more chili lime seasoning for extra heat. That’s the joy of homemade—make it exactly how you love it.
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Do I need an ice cream maker to make Chili Lime Mango Sorbet?
No ice cream maker needed! Your blender or food processor does all the work, making this sorbet quick, simple, and totally fuss-free.
Final Thoughts
If you love frosty treats with a little twist, Chili Lime Mango Sorbet deserves a spot in your kitchen! It’s unbelievably easy, fiercely refreshing, and brings a bit of sunshine to every season. I hope you give it a swirl—let the sweet, tangy, spicy flavors sweep you into celebration mode!
Print
Chili Lime Mango Sorbet Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Fusion
- Diet: Vegan
Description
This Chili Lime Mango Sorbet recipe is a delightful combination of sweet, tangy mango with a hint of heat from chili lime seasoning. It’s a refreshing and dairy-free treat that’s perfect for hot summer days.
Ingredients
Frozen Mango:
3 cups
Canned Full Fat Coconut Milk:
1/2 cup
Lime (Juice and Zest):
1 large
Maple Syrup:
2 tbsp
Chili Lime Seasoning:
1-2 tsp
Instructions
- Blend Ingredients: Add all ingredients to a high-speed blender or food processor and blend until smooth. Use a tamper if using a blender or scrape down the sides if using a food processor.
- Transfer and Freeze: Pour the mixture into a loaf pan, top with coconut flakes and extra spice. Cover with foil and freeze.
Notes
- Use full-fat canned coconut milk for creaminess.
- For a vegan option, replace coconut milk with a vegan creamer.
- Frozen mango can be substituted with fresh mango chunks frozen at home for a naturally sweet option.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
