Mango Sorbet with Ginger and Thai Chili
Serves: 2-3
A beautiful bright orange mango sorbet with a bit of spice from the ginger and Thai chili.
  • 2 cups mango pulp (flesh of 3-4 Ataulfo mangoes)
  • 1 pasteurized egg white
  • 2 tsp. lime juice
  • 1 tsp. minced ginger
  • 1 small red Thai chili
  • ¼ cup organic agave nectar
  1. Cut mangoes and remove flesh (see my previous post The Best Mangoes for detailed instructions).
  2. Put all ingredients in a high-powered blender such as a Vitamix. Blend, starting at low power and increasing power to high, then highest, speed until the mixture is smooth.
  3. Chill mixture in refrigerator until thoroughly cold and then freeze in ice cream maker.
  4. Alternatively, freeze mixture in an ice cube tray, then blend cubes in a high-speed blender until smooth.
  5. Or freeze in a shallow glass baking dish, mixing and mashing with a fork every 45 minutes or so until frozen.
Recipe by Fit and Fed at