Caliente Mango Sorbet


Iain Bagwell; Styling: Mindi Shapiro


  • 1 cup water
  • 2/3 cup honey
  • 1 red Fresno chili, halved lengthwise
  • 1/4 teaspoon kosher salt
  • 20 ounces (about 4 cups) frozen mango chunks
  • 1 cup fresh orange juice, from about 4 oranges
  • 1/4 cup fresh lime juice, from about 2 limes


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.

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.  


  • Active:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 194
Fat per serving: 1g
Saturated fat per serving: 0g
Cholesterol per serving: 0mg
Fiber per serving: 2g
Protein per serving: 1g
Carbohydrate per serving: 51g
Sodium per serving: 84mg
Iron per serving: 1mg
Calcium per serving: 20mg

Good to Know

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