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.