Active Time
15 Mins
Total Time
3 Hours
Yield
Serves: 6
Photo: Iain Bagwell

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.

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