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.