When I initially sought out a mango ice cream recipe I thought I would find a much healthier version since it involved fresh fruit.. Boy was I wrong! A lot of these recipes called for large amounts of sugar, heavy cream, and required an ice cream maker to make it happen. Not to be discouraged, I decided to turn back to my own blog for some inspiration. I recently put together a Jalapeño Mango Martini and I really loved the flavor combination, so I decided to adapt it as a sorbet instead, minus the vodka of course! You get the sweetness from the mango and the crisp garden taste from the pepper with a little heat at the end. Even for those with mild taste buds, the jalapeño is not overpowering and strikes the perfect balance between sweet and spicy!
3 cups (2 mangos) of diced mango
1/2 cup water
1/2 cup sugar
Half of a jalapeño, sliced
1 large egg white
Place diced mango in a zip-lock bag and freeze for 6-8 hours or overnight.
In a small saucepan bring water and sugar to a boil over medium to high heat, stirring occasionally until sugar is dissolved. Remove from heat, add jalapeño slices, and slightly muddle by pressing pepper rings against the pan with the back of a spoon. Set aside and let it steep until syrup is completely cooled.
Place frozen mango in a food processor and break up any large clumps with your fingers (WITH THE PROCESSOR UNPLUGGED – no one needs to lose a finger for sorbet!). Remove pepper rings (seeds are okay to leave in) and pour cooled jalapeño syrup over the mango. Whisk egg white until frothy and then add to the food processor.
Process for 1-2 minutes. Stop to scrape down the sides, break up any large chunks of mango, and puree once more for 1-2 minutes or until mix is completely smooth.
The consistency will be like soft serve ice cream and you can definitely enjoy it this way as well, but for a more solid sorbet consistency, transfer mix into a bowl, cover, and freeze overnight.