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Author Notes: Its cool, creamy, and a little bit spicy —Colleen Stem
Serves 1(cause you will eat it all) to 6
The jalapeño jam for the sorbet
- 10 Jalapenos
- 1-2 teaspoons honey (optional)
- pinches salt
- Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be) and dice jalapenos into small chunks. Place in a pot with a few splashes of water and a sprinkle of salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem to be sticking o the pot and burning, turn heat down and add another splash of water. After about 20 minutes, the peppers should be really tender and falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. Now either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener) and stir.
Mango Coconut Jalapeño Sorbet
- 2 1/2 cups frozen mango
- 1/2 cup water
- 1/2 cold coconut cream (I used trader joes.)
- 1/3 cup jalapeño jam
- Place frozen mango into a blending device, add about 1/3- 1/2 cup water and blend until a smooth puree. Open coconut cream, drain the liquid, and place half the cream into a bowl. Whisk until loose and slightly fluffy .
- In a freezer safe container. scoop a few dollops of the mango puree, add in a few dollops if coconut cream and then a few dollops of the jalapeño jam. Keep adding dollops of the stuff until you use up all of the ingredients. Take a knife and run through thet sorbet length and width wise a few times to swirl the flavors. Place in freezer for at least 3 hours or until fully frozen
- This recipe was entered in the contest for Your Best Recipe with Coconut
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert