Alphonso Mango Sorbet with Chilli & Coconut
A bright, cooling mango sorbet sharpened with lime, then finished with toasted coconut and a little dried chilli. It tastes sweet-tart and tropical, with a warm chilli edge and crisp coconut.
Chilli garnish
1 gScattered over the sorbet at the end (step 8)Everything else
Method
- Bring 160 ml water to a boil in a small pan, then take the pan off the heat.
- Add 60 g lime juice and 160 g caster sugar and stir until the sugar has fully dissolved.
- Leave the syrup to cool for 30 minutes.
- Put 450 g destoned and peeled alphonso mango and 250 ml water in a food processor and blend until smooth.
- Add the cooled syrup and blend briefly until evenly combined.
- Churn the mixture in an ice-cream machine following the machine's instructions.
- If you do not have an ice-cream machine, pour the mixture into a freezer-safe container and freeze for 2 hours, until it begins to firm up. Stir with a spatula, scraping the frozen edges into the middle, then put it back. Repeat every 30 minutes until the sorbet is firm.
- Top with 7.2 g toasted coconut flakes and scatter over the chilli garnish.
Don't have something?
Lemon juiceUse equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.
Dried mango powderUse 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.
Tamarind extractUse 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.
Granulated sugarUse the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.
Demerara sugarUse the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.
Ground jaggery or soft brown sugarUse the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.
Ripe mangoUse the same weight; less aromatic and possibly less sweet.
Canned mango pulpUse the same weight, drain excess syrup and adjust sugar; softer flavour.
Mango puréeUse the same weight; smoother texture and less fresh aroma.
Desiccated coconutUse the same weight; toast in a dry pan until light brown, stirring constantly.
Grated coconut or desiccated coconutUse the same weight; toast gently and cool before adding.
Fresh coconutUse the same weight, grated; dry-roast until fragrant, but it will stay softer than flakes.
Dried kashmiri chilliUse equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.
Red chilli powderUse 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.
Similar dishes
- Same: Avakk shares mango and dried red chilli with this dish.
- Different: Avakk uses sour green mango, ground mustard, fenugreek, coarse salt and a sesame-oil preserving layer, while this dish uses ripe Alphonso mango, caster sugar, lime juice and toasted coconut and is frozen as a sorbet.
- Same: Kobari Pachadi shares coconut and dried red chilli with this dish, and both are cooling.
- Different: It adds plain yogurt, urad dal, mustard seed and a vegetable-oil tadka, and lacks mango, lime juice and caster sugar; it is a creamy chutney, not a frozen sorbet.
- Same: Dahi ki Chutney shares lime juice, dried red chilli and coconut with this dish.
- Different: Dahi ki Chutney is a savory yoghurt condiment made with fresh coconut, chana dal, urad dal, mustard seeds, curry leaves, green chilli and ginger, while this dish is a sweet frozen sorbet made from mango, sugar, lime juice, toasted coconut flakes and dried red chilli.
- Same: Aam Chundo shares mango, caster sugar and chilli with this dish, and both are sweet-tart.
- Different: Aam Chundo uses grated green mango, vegetable oil, cumin seed, Kashmiri chilli powder and salt and is cooked into a chunky chutney, while this dish uses Alphonso mango, lime juice, toasted coconut and dried red chilli and is frozen as a sorbet.