Mexican-style tropical fruit sorbets

A frosty, melting texture capturing the essence of ripe mango and pineapple. A touch of chili and lime awakens the natural fruit sugars for a sharp, punchy finish.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 207
• Protein: 1 g
• Carbs: 47 g
• Fat: 0 g

Ingredients

• 500 g Mango ( ripe, diced )
• 300 g Ananas comosus (L.) Merril ( peeled, cored )
• 100 ml Agave syrup
• 60 ml Lime juice
• 100 ml Mineral water
• 1 pinch Hot pepper en poudre
• 1 pinch Fleur de sel

Instructions

1. Syrup preparation

   Mix the mineral water and agave syrup in a container. Stir until the mixture is perfectly homogeneous and clear. Place in the fridge.

2. Fruit processing

   Peel the mango and pineapple. Dice the flesh into regular cubes, making sure to remove the fibrous core of the pineapple. Look for soft, juicy flesh.

3. Blending and balance

   Blend the fruit with the cold syrup and lime juice. The puree should be smooth and coat the back of a spoon. Add a pinch of chili for heat.

4. Churning and freezing

   Pour into an ice cream maker. Churn until the mixture reaches a firm, shiny snow consistency. If you don't have a machine, place in the freezer and scrape with a fork every 30 minutes.

Chef's tips

• For a perfect serve, rim your glasses with a mixture of salt and chili powder.
• If the sorbet is too hard out of the freezer, pulse it in a blender for 10 seconds to restore its suppleness.

Storage

Store in the freezer in an airtight container. Consume within 15 days to avoid ice crystal formation.