Prepare some boiling water in a small saucepan. Then crumble the chilli pepper in the boiling water. Let the chilli simmer for 1 minute and then pour off the water. Squeeze the orange and the lime. Mix the sugar carefully with the orange and lime juice. Then boil 250 ml of water in a saucepan. Put the orange and lime juice with the sugar in the simmering water. Let the mixture simmer until the sugar has completely dissolved. Take the pot off the stove and let the pot cool down. Peel the mangoes and remove the pulp from the stone. Put the mangoes in a blender and puree the mangoes together with the orange-lime syrup. Now stir in the chilli. Place the mass in a large metal mixing bowl and place the bowl in the freezer or freezer. After about half an hour, remove the bowl and stir the mixture vigorously with a fork. This is used to crush otherwise large ice crystals that would otherwise have a disruptive effect on the enjoyment of the sorbet. Beat the mixture vigorously with a fork, especially at the edge where most of the ice crystals will form. Then put the bowl back in the freezer and wait another half an hour before stirring the bowl again. When the sorbet has reached the right degree of firmness, you can portion the sorbet.
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