Mango Jalapeño Sorbet

Ingredients

For the Jalapeño Simple Syrup:

1 cup water
1 cup granulated sugar
1 1/2 cups fresh jalapeños, sliced

For the Mango Jalapeño Sorbet:

5 cups cups fresh or frozen and thawed mango chunks
1/2 cup Jalapeño Simple Syrup
1/2 cup granulated sugar
1 tablespoon fresh lime juice
1 1/4 teaspoons Nielsen-Massey Pure Orange Extract

Directions

Make the Jalapeño Simple Syrup:

In a small saucepan, bring water, sugar and jalapeños to a simmer. Cover and simmer for 15 minutes. Remove from heat and allow to steep, covered, for an additional 15 minutes. Strain and pour into a jar until ready to use.

Make the Sorbet:

In a food processor or high-powered blender, puree the mango, Jalapeño Simple Syrup, granulated sugar, lime juice and Orange Extract. Press mixture through a fine mesh sieve. Cover and chill for several hours or overnight before churning in an ice cream maker per manufacturer’s directions. Place churned sorbet into an airtight container and freeze for at least 3 hours before serving.

Notes:

This recipe will make enough Jalapeño Simple Syrup for two batches of sorbet. Or, alternatively, use leftover simple syrup in cocktails.

Depending on your freezer, you may need to allow the sorbet to sit at room temperature for several minutes before scooping and serving.

For the Jalapeño Simple Syrup:

240 ml water
240 ml granulated sugar
200 g fresh jalapeños, sliced

For the Mango Jalapeño Sorbet:

500 g cups fresh or frozen and thawed mango chunks
120 ml Jalapeño Simple Syrup
100 g granulated sugar
1 tablespoon fresh lime juice
1 1/4 teaspoons Nielsen-Massey Pure Orange Extract

Directions

Make the Jalapeño Simple Syrup:

In a small saucepan, bring water, sugar and jalapeños to a simmer. Cover and simmer for 15 minutes. Remove from heat and allow to steep, covered, for an additional 15 minutes. Strain and pour into a jar until ready to use.

Make the Sorbet:

In a food processor or high-powered blender, puree the mango, Jalapeño Simple Syrup, granulated sugar, lime juice and Orange Extract. Press mixture through a fine mesh sieve. Cover and chill for several hours or overnight before churning in an ice cream maker per manufacturer’s directions. Place churned sorbet into an airtight container and freeze for at least 3 hours before serving.

Notes:

This recipe will make enough Jalapeño Simple Syrup for two batches of sorbet. Or, alternatively, use leftover simple syrup in cocktails.

Depending on your freezer, you may need to allow the sorbet to sit at room temperature for several minutes before scooping and serving.

  • 10 minPrep

  • 15 minCook

  • 1Quart

This Recipe Uses

Pure Orange Extract 4oz

Pure Orange Extract