Serves 4-6
This month we’re excited to be partnering with Califia Farms to learn about some of their amazing juices and non-dairy milks. We’ve known and loved their delicious almond milk and perfect Barista coffee creams for years, but we weren’t as familiar with their juices and agua frescas… ’til now!
We’re using these fun agua fresca blends in everything from cocktails to desserts, so we knew we’d love this Mango Chili Lime Sorbet when they sent us the recipe.
Transport yourself to Brazil in preparation for the Summer Olympics with this delicious taste of Brazil.
Ingredients
2 1/2 cups ripe mangoes, peeled and chopped
1 1/2 cups Mango Chili Lime Agua Fresca
1/2 cup fresh lime juice
Sea salt, to taste
Method
In a blender, combine the chopped ripe mango, Mango Chili Lime Agua Fresca, lime juice, and sea salt.
Blend until smooth.
Pour through a fine mesh strainer into a bowl.
Chill in the refrigerator until cold.
Process in an ice cream maker according to manufacturer’s directions.
Place the processed sorbet into your chilled bowl or pan and freeze for several hours until solid.
If you do not have an ice cream maker, turn this into a granita by placing it in a large shallow pan in the freezer and scraping with a fork every 30 minutes as it freezes.
Garnish
Serve a scoop of sorbet topped with lime zest, toasted coconut flakes, and chili powder.
Notes + Serving Tips
Store in a covered container in the freezer for up to 2 weeks.
