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–+ servings

Black Pepper Mango Sorbet

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 1 quart

Software

Pepper Vodka

  • 2 tablespoons peppercorns, slightly cracked
  • 1 (750-ml) bottle vodka

Black Pepper Mango Sorbet

  • 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup pepper vodka
  • 1/4 teaspoon black pepper essential oil
  • 12 ounces sugar

Specialized Hardware

  • Food processor
  • Ice cream maker

Procedure

Pepper Vodka

  • 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.