Harriet Harcourt

Mango, Chilli & Lime Sorbet

The chilli powder in this sorbet mix gives a little hum of flavour without being too much. Try finely chopped fresh red chilli instead if you prefer – taste and adjust to suit.


500g ripe mango flesh
⅓ cup caster sugar
1 lime, finely grated zest & juice
¼ tsp chilli powder (or to taste)


Blitz everything to a purée in a food processor and freeze in a loaf tin.

Once the mixture is frozen, remove from freezer and spoon in chunks back into the food processor. Blitz again until aerated and smooth.

Serve immediately or re-freeze for later.


  • You can also freeze the mixture in icy pole (ice block/popsicle) moulds for a portable cooling treat!