Margarita Mango Sorbets with Tajín-Spiced Churro Bites

Allergens

Gluten-Free - Dairy-Free

Ingredients

• 2 ripe mangoes, peeled and pitted
• 1/4 cup tequila
• 1/4 cup lime juice
• 1/2 cup sugar
• 1/2 cup water
• 1/4 teaspoon kosher salt
• 1 1/2 cups all
• purpose gluten
• free flour
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• Tajín seasoning for dusting

Instructions

1. In a blender, puree the mangoes until smooth. Strain through a fine mesh sieve into a large bowl, pressing to extract as much pulp as possible. Set aside.
2. In a small saucepan over medium heat, combine the sugar, water, and salt, stirring until dissolved. Remove from heat and let cool completely.
3. Whisk the cooled syrup into the mango puree. Stir in tequila and lime juice. Cover and freeze in an ice cream maker according to manufacturer's instructions. Transfer to a lidded container and freeze for at least 4 hours or until firm.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. In a small bowl, whisk together flour, sugar, cinnamon, and salt. In a larger bowl, combine melted butter and dry ingredients until a crumbly dough forms.
6. Roll tablespoons of dough into balls and place 2 inches apart on prepared baking sheet. Bake for 10 12 minutes or until golden brown. Let cool completely on wire racks.
7. Dust churro bites with Tajín seasoning before serving.

Chef’s Insight

To elevate this dessert, try drizzling with chocolate sauce or adding a scoop of dairy-free vanilla ice cream.

Notes

Mangoes should be ripe but firm to the touch for best results in sorbet texture.