Dessert
Tajín Mango Sorbet with Honey Lime Curd and Chamoy Swirl
1 hServes 6Nutri-Score C€€
C
1 h
1 hTajín Mango Sorbet with Honey Lime Curd and Chamoy Swirl
what you need
Ingredients
ripe mango (peeled and cubed)Produce700 g
Tajín seasoning (plus extra for serving)Spices10 g
honey (liquid)Pantry60 g- lime juice (freshly squeezed)Produce60 ml
- lime zest (finely grated)Produce1 piece
egg yolks (at room temperature)Dairy3 pieces
sugarPantry60 g
butter (cold, cubed)Dairy40 g
saltSpices2 g
chamoy (for swirling)Pantry80 ml
per serving
Nutrition
179kcal
- Carbs
- 28 g
- Proteins
- 2 g
- Fat
- 7 g
what you’ll use
Tools
Blender
Saucepan
Mixing bowl
Whisk
freezer container
step by step
Method
- Step 1
Make the mango sorbet base
- Blend the mango with the Tajín, honey and lime juice until completely smooth.
- Taste and adjust with a little more honey or lime if needed.
- Step 2
Cook the honey lime curd
- Whisk the egg yolks, sugar, lime zest and lime juice in a bowl.
- Cook over a gentle heat, whisking constantly, until thickened.
- Off the heat, whisk in the cold butter and salt until glossy, then cool completely.
- Step 3
Churn the sorbet
- Chill the mango base thoroughly, then churn in an ice cream machine until thick and scoopable.
- Step 4
Swirl and freeze
- Layer the sorbet in a container with spoonfuls of the lime curd and chamoy.
- Swirl gently with a knife, then freeze until firm.
- Step 5
Serve
- Scoop and finish with a sprinkle of Tajín.