- 1 jalapeño
- 5 cups fresh mango
- 3 ounces dark Cruzan rum
- Pinch of sea salt
To start, place a 13-by-9-inch Pyrex pan in the freezer. Next, roast the jalapeño in an open flame until totally charred. Once the pepper is charred, roll it into a paper towel and set aside.
Clean mangoes and purée the fruit. Skin and seed the jalapeño, add it and the rum to the puréed fruit. Purée all the ingredients until incorporated.
Pour the mixture into the Pyrex and put into the freezer. Check on the mixture in 30 minutes. Ice crystals will form on the top and around the sides of the pan. Use a fork to break up the crystals. Incorporate them back into the purée. Repeat this step until the purée is frozen.
Serve with a pinch of sea salt and pair with Terre Da VinoLa Gatta Moscato d'Asti.