Description
A vegan Chili Lime Mango Sorbet recipe that is creamy, tangy, sweet and spicy all at once. Made with fresh lime, coconut and chili spices.
Ingredients
- 3 cups frozen mango
- 1/2 cup canned full fat coconut milk
- Juice and zest of one large lime
- 2 tbsp maple syrup
- 1–2 tsp chili lime seasoning
Instructions
- Add all ingredients to a high speed blender or food processor and blend until completely smooth. If your blender comes with a tamper, use it to help make sure you are blending all of the frozen fruit. If using a food processor, scrap down the sides as needed while processing until smooth.
- I like to use a loaf pan to pour it in and will top with coconut flakes and extra spice. To store, cover with foil and then place in the freezer.
Notes
Use full fat canned coconut milk for best results. To make it even more creamy, I typically will not shake the can before opening it. Most of the cream tends to settle to the top, so I will measure that into my measuring cup and pour in to blend.
You can replace the coconut milk with a vegan creamer of choice.
I used frozen mango that I purchased from the freezer section of my grocery store. However, you can make this more naturally sweet by using fresh mango that you freeze yourself. Cut and scoop out your ripe mango chunks and place on a parchment lined tray and pop into the freezer for a few hours then store or use as desired.
