Ingredients
Scale
- 1 large (ripe mango)
- 1/3 c. granulated sugar
- 1/4 c. water
- 1/4 c. silver tequila
- 1/4 c. fresh lime juice
- Kosher salt
- 1/4 c. Chamoy (plus more for serving, or strawberry jam)
- 1 tsp. Tajin seasoning (plus more for serving (optional))
Instructions
- The day before you plan to churn, freeze the bowl of your ice cream maker.
- Peel and slice mango. In a food processor or blender, puree mango until smooth. Measure out 1 cup of puree and transfer to a large bowl. Add sugar, water, tequila, lime juice, and a pinch of salt and whisk until sugar dissolves. Chill for one hour in the refrigerator, or 20 minutes in the freezer, stirring every 5 minutes to prevent the mixture from freezing.
- If making spicy strawberry jam instead of chamoy, whisk together jam and Tajin in a small bowl. Taste and add more Tajin if desired.
- Saturate a paper towel with tequila, then rub it on the inside of your ice cream maker’s freezer bowl (this prevents the sorbet from freezing on the sides of the bowl).
- Freeze mango mixture according to your ice cream maker’s instructions until the texture of soft serve, likely around 20 minutes. Transfer spoonfuls of mango sorbet to a resealable container, alternating scoops of sorbet with tablespoonfuls of chamoy or jam mixture. When everything has been transferred to your container, use a butter knife to swirl two mixtures together.
- Cover and freeze until solid, about 4 hours. Serve topped with more chamoy and/or Tajin if desired.
- Category: Dessert