Sorbet with mango, pineapple and chili pepper
5 servings
360 minutes
Mango, pineapple, and chili pepper sorbet is an exotic dessert that combines the sweetness of ripe mango and pineapple with the spicy heat of chili. This refreshing sorbet comes from European cuisine but has tropical influences in its flavor. Historically, mango and pineapple were used in desserts for their natural sweetness, while adding chili pepper is a modern experiment that brings an unusual contrast of flavors. Subtle fruity notes are highlighted by lime and sugar syrup, with a touch of tequila adding sophistication. This sorbet is perfect for hot days, refreshing and awakening the taste buds. It can be served as classic ice cream or frozen fruit popsicles, creating an ideal treat for summer relaxation.
1
Peel ripe mangoes, cut the flesh from the pit, and blend it into a smooth puree. Strain the puree through a sieve to remove any tough fibers. The result should be about 500 grams of strained puree.
- Mango: 3 pieces
2
Boil a syrup from pineapple juice (ideally freshly squeezed) and sugar, simmer for 1 minute, remove from heat, add lime juice and ground chili, and cool to room temperature.
- Pineapple juice: 150 ml
- Sugar: 150 g
- Freshly squeezed lime juice: 30 ml
- Chili powder: 0.5 teaspoon
3
Mix mango puree and pineapple syrup and refrigerate overnight.
- Mango: 3 pieces
- Pineapple juice: 150 ml
4
Whip the room temperature egg whites into a stiff foam and gently fold into the chilled sorbet.
- Egg white: 1 piece
5
Before freezing, add tequila to the sorbet, pour the mixture into the ice cream maker, and freeze according to the instructions. If you don't have an ice cream maker, immediately pour the sorbet into a freezing container and stir with a spoon every half hour until it hardens.
- Tequila: 1 tablespoon
6
To serve sorbet as a popsicle, buy some fruit and berry sorbets in plastic cups from a kiosk, get some wooden sticks from the seller, eat the sorbets and keep the cups. Fill them with homemade ice cream, insert the sticks and freeze. On a hot day, take the cups out of the freezer, hold them under warm water for a bit, extract the ice cream and enjoy.
