Wednesday, March 25, 2009

Mango-Tequila Sorbet spiked with Serrano Chilis

Originally uploaded by vapidchick
So a friend told me about a spicy mango sorbet he had at a local Ice Creamery... And well... me being the cocky cocky cook that I am thought "Anything they can do I can do better."
There are many reasons I don't really like eating out, that extend beyond my vegan values... and that mantra is one of them.

While I have never eaten this purveyor's spicy mango sorbet, I have no shortage of affection for this one. On the spiciness factor, all but one friend was fine with it. The latter claimed that I assaulted her with it and made her eat it, "but the cilantro one was really good." I know that after a few bites I am I need a glass of (almond) milk.

Onto the recipe!

Mango-Tequila Sorbet spiked with Serrano Chilis

1 Umeboshi plum (Eden)
32 oz Frozen mango chunks (Trader Joes/365 Organic)
1 pinch salt (Pink Himalayan)
1 cup water
1 cup sugar
1 T jaggery (Thai taste)
3 T tequila (Salza brand, Hornitos)
2 T lime juice or to taste
3 Serrano chillis, seeded (or more, depending on preferred spiciness)
1 T raw almond butter (maranatha)

Make a simple syrup with the water and sugar (bring to a boil in a sauce pan, for a few minutes, then let return to room temperature)


Chill. Churn according to ice cream machine's instructions...

Substitute sugar mix with an agave/water blend (sweetened as you like) to make raw.

Also I recommend checking out the up close close full size photo here..

Tis pretty :)

Coming up were the accompanying sorbets... a Cilantro-Rum Lime Sorbet, and a savoury Roasted Red Pepper and Chipolte ice cream.


Mary said...

Liquor in sorbet sounds so decadent. Are you going to post the recipe for the cilantro-rum lime?

juineve said...

I am definitely going to post the recipe, coming up :)