Chocolate Chili Sorbet and Mango-Coconut Granita Fusion
Discover a delightful, vegetarian fusion dessert of chocolate chili sorbet and mango-coconut granita that dazzles the palate with contrasting textures and temperatures.
Allergens
None
Ingredients
- 1 cup chopped ripe mango 3/4 cup coconut milk 2 tablespoons granulated sugar 1 teaspoon lemon juice 1 cup heavy cream 2 oz unsweetened chocolate, coarsely chopped 1 teaspoon chili powder 1/4 cup honey
Instructions
- In a blender, combine the mango, coconut milk, sugar, and lemon juice. Blend until smooth. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard solids. Chill the mixture in the refrigerator for 30 minutes. In another saucepan over medium low heat, combine the chocolate and heavy cream. Stir until melted and smooth. Remove from heat and whisk in chili powder and honey until well combined. Allow to cool to room temperature. Transfer the mango mixture to an ice cream maker and churn according to manufacturer's instructions. Transfer the sorbet to a freezer safe container and freeze until firm, at least 4 hours. Chill the chocolate mixture in the refrigerator for 30 minutes, then pour into a shallow dish. Freeze until solid, about 2 hours. To serve, scoop mango coconut granita onto plates and top with chocolate chili sorbet.
Chef’s Insight
Allow the frozen treats to soften slightly before serving for easier scooping.
Notes
Ensure that the mangoes are ripe for optimal flavor.