• Yield: 6
  • Serving: 4
  • Prep time: 0 m
  • Cook time: 0 m
  • Ready in: 0 m
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Nieve means ‘snow’ in Spanish, and this is a boozy, fruity grown-up sorbet popular on street food carts across Mexico. It is such a simple, easy treat, perfect for sharing on hot days. The double blitzing in the food processor makes it very smooth, and it just melts on your tongue.

Note: you will need to begin this recipe several hours before you want to eat, or even the day before, as the sorbet needs time to freeze.


Step by Step Methods

  • Step No 1

    Place the mango flesh in a food processor and blitz to a purée. Add the lime juice, agave nectar or syrup and tequila and process until smooth. Pour into a shallow tub, cover with a tight-fitting lid and pop in the freezer for several hours or overnight, until frozen.

  • Step No 2

    Once frozen, scrape the sorbet into the clean food processor and blitz again to a smooth, creamy slush. Return to the tub and re-freeze for another hour or two until it’s the desired consistency: you can serve it hard like a sorbet, or softer like a slush – it’s up to you. Serve in little glasses or mini ice cream tubs, garnished with the lime zest.

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