No Way Jose Cuisine

This roll-ups trend needed a Mexican twist, and no sugar added!

Mango and Chamoy Frozen Roll Ups

To make the sorbet start peeling the mango and dicing it up, you can use also frozen mango in a bag but thawed, add the mango in the food processor, this can be made in the blender as well; then add the honey and lime. Put the mix in a container very well sealed and then in the freezer; this will be done in 2 hours.

To make the roll up, this needs to be made in a blender, ensuring it gets blended very well, no chunks. Add the mango in the blender with the chamoy and blend. Pour it over a sheet pan with a silicon baking mat or parchment paper, spread evenly with a spatula and tap the sheet pan on a plain surface a few times to help bubbles to come out. Sprinkle some tajin all over and put it in the oven at 175 for 3 to 4 hours, or until dries up.

Cut the roll up in 8 rectangles and scoop some of the sorbet on top, roll it up and you can dip it in more chamoy with lime juice and tajin.

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