Mango, Pineapple, and Chili Pepper Sorbet
Baking and Desserts • European
Description
Mango, Pineapple, and Chili Pepper Sorbet
Ingredients
- Mango 3 pieces
- Peach Juice 5 fl oz
- Freshly squeezed orange juice 0 fl oz
- Tequila 1 tablespoon
- Mild Chili Spice ½ teaspoon
- Sugar 5 oz
- Egg white 1 piece
Step-by-Step Guide
Step 1
Peel the ripe mangoes, cut the flesh off the pit, and blend it in a blender (the flesh, not the pit) until smooth. Pass the puree through a sieve to remove any tough fibers. You should end up with about 500 grams of strained puree.
Step 2
Make a syrup from the pineapple juice (ideally freshly squeezed) and sugar, boil for 1 minute, remove from heat, add lime juice and ground chili, and cool to room temperature.
Step 3
Combine the mango puree and pineapple syrup and refrigerate overnight.
Step 4
Whip the room temperature egg white to a stiff foam and gently fold it into the chilled sorbet.
Step 5
Just before freezing, add the tequila to the sorbet, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. If you don't have an ice cream maker, immediately pour the sorbet into a container and stir with a spoon every half hour until it hardens.
Step 6
To serve the sorbet as popsicles, buy some fruit and berry sorbets in plastic cups from a kiosk, take extra wooden sticks from the vendor, eat the sorbets, keep the cups, fill them with your homemade sorbet, insert the sticks, and freeze. Take the cups out of the freezer on a hot day, hold them under warm water for a moment, remove the sorbet, and enjoy.
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