This attention-grabbing "fizzy" sorbet makes a very unique tongue-tingling dessert or perhaps the ultimate between-course palate cleanser. Sure to bring the smiles and questions when your guests first taste it!
Author: James Wong
3fresh mangoespeeled, pits removed and sliced
Finely grated zest and juice of 2 limes
1cupof superfine sugarUse regular sugar if you can't find superfine - powdered sugar has cornstarch in it
1small red chile finely choppedRemove seeds if you are sensitive to heat, or to try for the first time
9small Szechuan buttons finely diced for the sorbet3 diced for the salt coating and a few extra (quartered or halved) to use as a garnish in each dish
Flaky sea salt
In a food processor, blitz the mangoes, lime zest and juice and superfine sugar to a smooth puree.
Pour into a freezer safe container, stir in the chopped chile and Szechuan buttons and put into freezer.
After 1 hour, stir the mixture with a fork to loosen and fluff. Do this every hour until fully frozen. The aim is to create an icy, fluffy slush instead of a frozen block.
Once frozen, wet the rim of a Martini glass or small dessert dish with lime then dip the rim into a mixture of sea salt and diced Szechuan buttons. Scoop a small portion into the glass or dish.
Serve immediately with a garnish of halved or quartered Szchuan buttons and a ring or two of sliced chile.
The chile should add intrigue and a dimension of flavor, not stand on it's own heat. Start conservatively, then add as flavor is needed. The overall flavor should be one of sweet, then fruity, then slightly sour, then the chile flavor (not heat) and "buzz" of the Szechuan buttons should arrive together, raising eyebrows!Adapted from Homegrown Revolution
From the Terroir Seeds test kitchen. Szechuan Button and Mango Sorbet https://underwoodgardens.com/szechuan-button-and-mango-sorbetszechuan-button-sorbet/