Black pepper mango sorbet

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy

For the black pepper mango sorbet

1.25 to 1.4kg ripe mango flesh, from approximately 4 large mangoes
60ml freshly squeezed lime juice
60ml pepper vodka, recipe follows
1/4 tsp black pepper essential oil
340g granulated sugar

For the pepper vodka

2 tbsp peppercorns, slightly cracked
1 (750ml) bottle of vodka
For the mango sorbet:

1) Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 secs.

2) Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 4C or below, approximately 2 to 3 hrs.

3) Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 mins.

4) Place in the freezer for 3 hrs or overnight, before serving.

For the pepper vodka:

1) Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days.

2) After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

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