Mexican-style tropical fruit sorbets
Ingredients
- 500 gMango (ripe, diced)
- 300 gAnanas comosus (L.) Merril (peeled, cored)
- 100 mlAgave syrup
- 60 mlLime juice
- 100 mlMineral water
- 1 pinchHot pepper en poudre
- 1 pinchFleur de sel
Method
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.
- 1
Mix the mineral water and agave syrup in a container. Stir until the mixture is perfectly homogeneous and clear. Place in the fridge.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the freezer in an airtight container. Consume within 15 days to avoid ice crystal formation.
