Mangonada Sorbet Recipe
This Mangonada Sorbet is a vibrant and refreshing frozen treat inspired by the classic Mexican Mangonada. It combines the tropical sweetness of ripe mangoes with the tangy zest of lime juice, a hint of silver tequila, and a spicy kick from Chamoy and Tajin seasoning. Perfect for hot days, this sorbet is churned to a smooth, creamy texture and swirled with fruity and spicy layers, offering a delightful balance of sweet, sour, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (churning) plus 4 hours (freezing)
- Total Time: 4 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
Fruit Puree
- 1 large, ripe mango
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup silver tequila
- 1/4 cup fresh lime juice
- Kosher salt, a pinch
Sauce and Seasoning
- 1/4 cup Chamoy (or strawberry jam as an alternative)
- 1 tsp Tajin seasoning, plus more for serving (optional)
Instructions
- Prepare the ice cream maker bowl: The day before churning, place the bowl of your ice cream maker into the freezer so it freezes thoroughly, ensuring optimal sorbet texture.
- Make the mango puree: Peel and slice the mango, then puree it in a food processor or blender until smooth. Measure 1 cup of this puree and transfer it to a large bowl. Add sugar, water, tequila, lime juice, and a pinch of kosher salt, whisking until the sugar fully dissolves. Chill this mixture for 1 hour in the refrigerator or 20 minutes in the freezer, stirring every 5 minutes to prevent any premature freezing or ice crystals.
- Prepare the spicy jam (optional): If you prefer using strawberry jam instead of chamoy, whisk the jam together with Tajin seasoning in a small bowl. Taste and adjust seasoning by adding more Tajin as desired to balance the spice level.
- Prepare the ice cream maker bowl for churning: Saturate a paper towel with tequila and rub it inside the frozen ice cream maker bowl. This step prevents the sorbet mixture from freezing onto the sides during churning.
- Churn the sorbet: Pour the chilled mango mixture into the ice cream maker and freeze according to manufacturer instructions until the texture resembles soft serve, which should take about 20 minutes. Scoop spoonfuls of sorbet into a resealable container, layering them alternately with tablespoonfuls of chamoy or the prepared jam mixture. Use a butter knife to gently swirl the layers together for a marbled effect.
- Freeze until firm: Cover the container and freeze the sorbet for about 4 hours until solid.
- Serve: Serve the Mangonada Sorbet topped with additional chamoy and a sprinkle of Tajin seasoning if desired for an extra burst of flavor and spice.
Notes
- Freezing the ice cream maker bowl a day in advance is essential for proper sorbet texture.
- Stir the mango mixture regularly while chilling to prevent ice crystals from forming.
- For a non-alcoholic version, omit the tequila and replace with additional water or lime juice.
- Chamoy can be substituted with spicy strawberry jam for a different twist, but the Tajin seasoning helps maintain the spicy element.
- Adjust the amount of Tajin based on your preferred spice level.
- The tequila-rubbed bowl tip helps prevent the sorbet from sticking and improves churning efficiency.
Keywords: Mangonada, Sorbet, Mango Dessert, Mexican Sorbet, Summer Dessert, Spicy Mango, Chamoy, Tajin
Find it online: https://flavorsbymaya.com/mangonada-sorbet-recipe/
