Mangonada Sorbet
- Total Time: 28 hours 25 minutes
- Yield: 4 1x
- Category: Dessert
Ingredients
Scale
- 1 large ripe mango
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup silver tequila
- 1/4 cup fresh lime juice
- Pinch of kosher salt
- 1/4 cup Chamoy (plus extra for serving, or strawberry jam)
- 1 teaspoon Tajin seasoning (plus extra for serving (optional))
Instructions
- The day before churning, freeze the bowl of your ice cream maker.
- Peel and slice the mango. Blend the mango until smooth in a food processor or blender. Measure out 1 cup of puree and transfer it to a large bowl. Add sugar, water, tequila, lime juice, and a pinch of salt. Whisk until the sugar dissolves. Chill the mixture for an hour in the refrigerator or 20 minutes in the freezer, stirring every 5 minutes to prevent freezing.
- If making spicy strawberry jam instead of chamoy, mix jam and Tajin in a small bowl. Adjust Tajin to taste.
- Dampen a paper towel with tequila and rub it inside your ice cream maker’s freezer bowl to prevent sorbet from freezing to the sides.
- Freeze the mango mixture according to your ice cream maker’s instructions until it has a soft-serve texture, about 20 minutes. Transfer spoonfuls of mango sorbet to a resealable container, alternating with spoonfuls of chamoy or jam mixture. Use a knife to swirl the two mixtures together.
- Cover and freeze until firm, about 4 hours. Serve topped with more chamoy and/or Tajin if desired.
