Mango and Habanero Sorbet
Every taste of this devilish dessert starts refreshingly sweet and cool--and ends with a spark of habanero heat. To quell the flames, try another frosty spoonful! For a milder version, reduce the chili content by half.
3/4 cup organic sugar
3/4 cup water
peel of 1 lemon
4 cups peeled, chopped fresh mangoes
6 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
pinch of salt
1 habanero or Scotch bonnet chili, seeded and coarsely chopped
Nutrition FactsPer serving: 51 calories, 2% fat (<1 g; 0 g saturated), 96% carbs (14 g), 2% protein (<1 g), 1 g fiber, 5 mg calcium, <1 mg iron, 20 mg sodium.
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1. Combine sugar, water, and lemon peel in a saucepan over medium heat; stir constantly until sugar dissolves and mixture begins to boil. Remove from heat, discard peel, and chill in freezer for 15 minutes.
2. Combine chilled sugar mixture, chopped mangoes, lemon juice, vanilla, salt, and chopped chili in a blender or food processor; process until smooth.
3. Transfer the mixture to the bowl of a 1-quart countertop ice cream maker; freeze until firm, following manufacturer's directions. Keep frozen until ready to serve.