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David and Betty - Chilli Salt Fruits

with Green Mango and Pineapple Sorbets

Prep time: 30 mins    Cook time: 5 mins    Serves: 6


2 green mangoes, cut into 2cm pieces

1 small pineapple, cut into 2cm pieces

1 star fruit, thinly sliced

1 mango, cut into 2cm pieces

Micro herbs, to serve

Green Mango Sorbet

6 green mangoes, peeled, chopped

250ml simple syrup

3tbs lime juice

Pineapple Sorbet

1 pineapple

250ml simple syrup

1tbs lime juice

Caramel Sauce

3tbs caster sugar

2tbs boiling water

2½ tsp fish sauce

Chilli Salt

2tsp chilli flakes

1tsp chilli powder

2tbs sea-salt flakes


  1. To make green mango sorbet, blend all ingredients until smooth. Churn in an ice-cream maker until frozen.
  2. Repeat process for pineapple sorbet.
  3. To make caramel sauce, stir all ingredients in a saucepan over low heat until sugar dissolves. Simmer for 3-4 minutes or until thickened.
  4. To make chilli salt, grind spices into a paste using a mortar and pestle. 
  5. Place fruit in a large bowl. Sprinkle over 1-2 teaspoons of chilli salt and toss to combine.
  6. Divide fruit among serving bowls and drizzle over caramel sauce. Spoon over sorbets and sprinkle with herbs and remaining chilli to serve.