Mango & Chili Sorbet in Tequila-Spiked Lime Fog

Find the perfect fusion dessert combining the sweet taste of mangoes and tequila with a kick of chili and zesty lime.

Time: Prep: 45 min Cook: 30 min Total: 1 hour 15 min

Servings: 6

Difficulty: Intermediate

Cuisine: Mexican Fusion

Allergens

Alcohol (tequila)

4 ripe mangoes, peeled and pitted 1/2 cup granulated sugar 1/2 teaspoon chili powder 1/4 cup tequila 1 tablespoon lime zest 3 cups water 1 lime, juiced

In a blender, puree the mangoes until smooth. Strain through a fine mesh sieve into a large bowl discard solids. Stir in sugar and chili powder until dissolved. Cover and chill until cold, about 30 minutes.
In a separate bowl, combine tequila and lime zest. Let it sit for 15 minutes to infuse flavors.
Churn the mango mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 4 hours.
In another blender, combine water and lime juice. Blend until smooth strain through a fine mesh sieve into a bottle. Add infused tequila shake well to combine. Chill in refrigerator for at least 30 minutes.
To serve, scoop sorbet into chilled martini glasses, creating a small mountain. Drizzle chilled lime fog over the top, allowing it to pool around the base of the glass.

Perfect balance of sweet, spicy, and tangy flavors.

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