Mango-Chile Ice

Name: Mango-Chile Ice
Yield: Makes 8 servings
Ingredients: 6 large mangoes (about 5 1/3 pounds), halved, pitted, peeled, diced (about 7 1/2 cups); 1 3/4 cups sugar; 1/2 cup fresh lime juice; 2 tablespoons lime zest; 1/4 teaspoon ancho chile powder plus more (optional)

The Bon Appétit Test KitchenMakes 8 servingsSource

sorbet mexican mango ancho chile nut free gluten free vegan food processor bon appétit

Ingredients

6 large mangoes (about 5 1/3 pounds), halved, pitted, peeled, diced (about 7 1/2 cups)

1 3/4 cups sugar

1/2 cup fresh lime juice

2 tablespoons lime zest

1/4 teaspoon ancho chile powder plus more (optional)

Method

Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.

Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.