Chili Mango Sorbet

This Chili Mango Sorbet is a cool, fruity dessert with a spicy twist. Ripe mangoes, lime juice, and a touch of chili powder come together in a smooth, refreshing scoop that’s full of flavor and super easy to make at home.

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Prep Time 15

freeze time 3

Total Time 3 15

Servings: 4 people

Course: Dessert

Cuisine: Fusion, Latin-inspired

Calories: 140

Ingredients Method Notes

Ingredients

3 large ripe mangoes or 4 cups frozen mango chunks
¾ cup water
½ cup sugar or to taste
2 tbsp fresh lime juice
½ tsp chili powder mild or spicy, your choice
Pinch of salt
1 tsp Tajín seasoning optional, for topping

Method

Peel and chop the mangoes into small chunks. If using frozen mango, let it thaw slightly.
Blend mango chunks, water, sugar, lime juice, chili powder, and salt in a blender. Mix until completely smooth.
Taste the mix. Add more sugar or chili depending on how sweet or spicy you want it.
(Optional) Strain the mixture through a fine mesh strainer for a smoother texture.
Chill the mixture in the fridge for 1 hour.
Pour into an ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes), until it reaches soft-serve consistency.
If you don’t have an ice cream maker, pour the mix into a shallow container and freeze. Stir it every 30–45 minutes for about 3 hours to break up ice crystals.
Transfer to a freezer-safe container and freeze until firm—2 to 3 hours.
Scoop and serve. Sprinkle with Tajín or extra chili powder before serving if you want that extra pop.

Notes

Use very ripe mangoes for best flavor—if they smell sweet and are soft to the touch, they’re ready.
If you’re sensitive to spice, start with less chili powder and taste before adding more.
For a boozy version, stir in a splash of tequila before freezing.
If using frozen mango, thaw just enough so it blends easily.
Don’t skip the lime juice—it helps brighten the mango flavor and balance the sweetness.