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.
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.
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.