Iain Bagwell; Styling: Mindi Shapiro
Active Time
15 Mins
Total Time
3 Hours
Yield
Serves 6

Chili gives a kick; remove the seeds for a milder taste.

How to Make It

Step 1

Combine water, honey, chili and salt in a pan and bring to a boil. Remove pan from heat; cover and let stand 20 minutes. Remove and discard chili.

Step 2

Transfer mixture to a blender. Add mango and both juices; process until smooth. Pour into a 2-quart electric ice cream maker and freeze according to manufacturer’s instructions. Transfer sorbet to a freezer-safe container; cover and freeze until firm, about 2 hours.  

Also appeared in: Health, July, 2016

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