This is the ultimate vegan treat to enjoy after a day spent in the sun.
Sorbet is as refreshing as dessert gets—but so many versions are cloyingly sweet. In this recipe, a few bonus ingredients make all the difference: lime juice, salt, dark chocolate, and chipotle powder. I call for a generous 3 tablespoons of lime juice, to be adjusted to taste, depending on how sweet your fruit is. Because of all the fruit and sugar, the mixture can handle a lot more citrus than you’d expect. Add in small increments and, once you think it’s almost there, add a little more.
Its sultry flavors make the whole sorbet more interesting. And, while you’re at it, spice the chocolate with some smoky chipotle powder. Just a little adds warmth and kick, while still letting the fruit shine. Honey mangoes have an ultra-creamy flesh, with very few fibers. As you’d expect, this turns into an ultra-creamy mango sorbet. If you can’t find honey mangoes, other mango varieties will work, too—just make sure they’re very ripe.
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