Mangonada Sorbet Recipe
Enjoy the vibrant, tangy flavors of Mexico with this Mangonada Sorbet recipe. Made with fresh mango puree, tequila, lime juice, and a hint of chamoy or spicy strawberry jam, this sorbet is a refreshing and spirited treat, perfect for hot days or festive occasions. The addition of Tajin seasoning adds a subtle kick, balancing the sweet and tart flavors harmoniously.
- Prep Time: 20 minutes (plus freezing time for bowl and chilling time)
- Cook Time: 20 minutes (churning), plus 4 hours (freezing until firm)
- Total Time: Approximately 5 hours
- Yield: About 4 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
Sorbet Base
- 1 large, ripe mango
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup silver tequila
- 1/4 cup fresh lime juice
- Pinch of kosher salt
Flavor Enhancers
- 1/4 cup Chamoy, plus more for serving (or strawberry jam as an alternative)
- 1 tsp Tajin seasoning, plus more for serving (optional)
Instructions
- Freeze the Ice Cream Maker Bowl: The day before preparing your sorbet, place the bowl of your ice cream maker in the freezer to ensure it is thoroughly frozen and ready for churning.
- Prepare Mango Puree and Sorbet Mixture: Peel and slice the mango, then puree it in a food processor or blender until smooth. Measure out 1 cup of mango puree and transfer it to a large bowl. Add granulated sugar, water, tequila, fresh lime juice, and a pinch of kosher salt. Whisk the mixture until the sugar fully dissolves. Chill the mixture in the refrigerator for one hour or place it in the freezer for 20 minutes, stirring every 5 minutes to prevent freezing.
- Prepare Spicy Jam Alternative (Optional): If you prefer spicy strawberry jam instead of chamoy, whisk together the strawberry jam and Tajin seasoning in a small bowl. Taste and adjust the seasoning by adding more Tajin if desired.
- Prepare Ice Cream Maker Bowl: Saturate a paper towel with tequila and rub it on the inside of the frozen ice cream maker bowl. This step prevents the sorbet from sticking and freezing to the sides during churning.
- Churn the Sorbet: Pour the chilled mango mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes, until the sorbet reaches a soft-serve consistency.
- Layer and Swirl Flavors: Spoon portions of the mango sorbet into a resealable container, alternating with spoonfuls of chamoy or the spicy jam mixture. Once all is layered, use a butter knife to gently swirl the two mixtures together to create a marbled effect.
- Freeze Until Firm: Cover the container and freeze the sorbet until it is firm and scoopable, about 4 hours.
- Serve: Serve the Mangonada Sorbet topped with extra chamoy and Tajin seasoning if desired, adding a final zing of flavor.
Notes
- Freezing the ice cream maker bowl one day prior is essential for best churning results.
- Rub tequila on the inner bowl surface to prevent sticking.
- Adjust the amount of Tajin seasoning to regulate the level of spiciness.
- Chamoy can be substituted with spicy strawberry jam for a different flavor profile.
- This recipe yields a soft, refreshing sorbet with a balance of sweet, tart, and spicy notes.
Keywords: Mangonada Sorbet, mango sorbet, tequila sorbet, Mexican dessert, chamoy, Tajin seasoning, frozen dessert, summer dessert
Find it online: https://thefoodrecipe.com/mangonada-sorbet-recipe/
