Mango Sorbet with Sea Salt and Chili #shorts

Mango Sorbet with Sea Salt & Chili

(ad) As the weather heats up, frosty treats become the main attraction and this mango sorbet is no exception. Not only is this dessert easy to put together but it is also refined sugar-free, gluten-free, egg-free, and dairy free. Oh, and it tastes great! This short but sweet recipe comes together in a snap and is made entirely inside a ZWILLING Enfinigy Power Blender. This five-ingredients-or-less recipe features four cups of frozen mango, a dash of honey, a pinch of sea salt, and a generous squeeze of lime juice blended together and frozen overnight. The next day all you have to do is scoop, garnish with a little chili and mint, and serve.

Swap the honey for agave syrup to make it vegan. Not a mango fan? Try using another fruit that is either high in pectin or fiber. Berries, stone fruit, pears, and bananas are all good choices. Watery fruits like citrus and watermelon have a tendency to ice over.

Mango Sorbet with Sea Salt & Chili

4 cups frozen mango chunks
¼ cup of honey
¼ tsp sea salt
2 limes, juiced
Chili flakes, for sprinkling
Additional sea salt, for sprinkling
Fresh mint leaves, to serve

Place a loaf pan in the freezer and let chill for at least 15 minutes.

Place the mango, honey, and sea salt in a blender.

Turn the blender on and stream in the lime juice. Continue to blitz until very smooth.

Transfer the sorbet to the chilled loaf pan. Smooth the top with the back of a spoon, cover, and let freeze overnight.

Take the sorbet out of the freezer 15 minutes prior to serving. Place coupe glasses or sundae bowls in the freezer for 15 minutes as well.

Scoop the sorbet into the chilled coupes or sundae bowls and garnish with sea salt, chili flakes, and fresh mint. Serve immediately.

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