Fire & Ice Mango Sundae
Source: Recipe and photo courtesy of National Mango Board
Restaurants are capturing more sales by offering savory and spicy desserts. In fact, more than one-third of diners are interested in a savory indulgence to cap off a meal, according to Datassential MenuTrends. Chef Susser balances the sweet-heat flavors of mango, jalapeno and chipotle for a grownup sundae with a kick.
3 tbsp. turbinado raw cane sugar
1 tbsp. ground chipotle powder
6 cups lime sorbet
12 gingersnap cookies, wafer style
2 firm mangos, diced
1 large shallot, minced
1 large jalapeno, seeded and minced
3 tbsp. fresh lime juice
2 tbsp. cilantro, roughly chopped
2 tsp. coarse sea salt, divided
3/4 tsp. freshly ground black pepper
- In medium bowl, combine mango, shallot, jalapeno, lime juice and cilantro for chow-chow. Season to taste with 1 1/2 tsp. salt and pepper.
- Mix the sugar, chipotle powder and 1/2 tsp. salt in medium bowl.
- Per serving, scoop 1/2 cup sorbet into a dessert bowl. Top with 1/4 cup mango chow-chow. Sprinkle with sweet chili dust and serve with a cookie.