Ingredients
- 4 cup - Frozen mango chunks
- ⅓ cup - Pineapple juice
- ¼ cup - Coconut milk
- 2 tbsp - El Yucateco Grilled Pineapple and Habanero Hot Sauce
- 1 tbsp - Corn syrup
- 2 tsp - Lime juice
- Your favorite BBQ seasoning
Preparation
- Place the frozen mango chunks in a blender and pulse until they are coarsely crushed.
- Add the pineapple juice, grilled pineapple hot sauce, corn syrup, and lime juice to the blender. Blend briefly to combine.
- Use a rubber spatula to scrape down the sides of the blender and ensure even mixing. Continue blending until the mixture is smooth and creamy.
- Transfer the sorbet mixture to an airtight container and freeze for at least 30 minutes. (Note: The sorbet can be stored in the freezer for up to one month. If frozen solid, allow it to rest at room temperature for about 15 minutes before serving.)
- To serve, scoop the sorbet into bowls. Sprinkle with your preferred barbecue seasoning and drizzle a little extra Grilled Pineapple hot sauce for an additional kick.