2 1/2 to 3poundsripe mango flesh, from approximately 4 large mangoes
1/4cupfreshly squeezed lime juice
1/4teaspoonblack pepper essential oil
Ice cream maker
ACTIVE TIME: 20minutes
TOTAL TIME: 6hours50minutes
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. 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.
Black Pepper Mango Sorbet
Place the mango flesh into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil, and sugar, and process for an additional 5 to 10 seconds. Pass the mixture through a fine-mesh strainer and place in the refrigerator to chill until the mixture reaches 40ºF or below, 2 to 3 hours.
Process the sorbet in an ice cream maker according to the manufacturer's instructions, 20 to 25 minutes. Place in the freezer for at least 3 hours or overnight before serving.