Spicy Mango Sorbet


4 very ripe mangoes

1 ounce lemon juice

couple of dashes of cayenne (do it!)

1 tbsp grated ginger

water, as needed

Remove the mango flesh from the peel and dice. Add it to a pot with the lemon juice, ginger, cayenne, and a splash of water. Cook it down until it’s syrupy and the mango has mostly collapsed. Be careful, because this will boil over and make a huge mess. Once the mix has cooled, puree in a blender and strain the liquid to remove the mango fibers. Taste it to make sure it’s sweet enough. It should taste just a little bit too sweet. This will keep it from turning to pure ice in the freezer, and the sugar won’t be as strong once it’s cold.

Freeze the mix halfway, then place it back in the blender and puree. If you notice lots of ice crystals form, add a pinch of salt to lower the freezing point. Once blended, refreeze. Within 6-8 hours, the mix will be frozen and so, so refreshing!


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