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Fire & Ice Mango Sundae
A dessert recipe with mangos, jalapeno, lime juice and lime sorbet

You can find this recipe at El Restaurante. 

Recipe by Chef Allen Susser, Burger Bar, Palm Beach Gardens, FL, courtesy of the National Mango Board (mango.org).

Makes 12 sundaes


The Mango Chow-Chow

Makes 3 cups

2 firm ripe mangos, diced small

1 large shallot, minced (optional)

1 large jalapeño, seeded, minced

3 tablespoons fresh lime juice

3 tablespoons roughly chopped cilantro

1-1/2 teaspoons coarse sea salt

3/4 teaspoon freshly ground black pepper

Combine the mango, shallot, jalapeño, lime juice and cilantro.  Season to taste with salt and pepper.


The Sweet Chili Dust

Makes ¼ cup

3 tablespoons turbinado raw cane sugar

1 tablespoons ground chipotle powder

1/2 teaspoon coarse sea salt

Mix the sugar, chipotle powder and salt.


The Other Ingredients

6 cups lime sorbet

12 ginger snap cookies, wafer style


To prepare the sundae: Scoop 1/2 cup sorbet into a bowl. Top with 1/4 cup Mango Chow-Chow. Sprinkle with Sweet Chili Dust and serve with a cookie.