A sundae is only as good as its toppings. It’s the number one reason we shout our love for banana splits and this toasted coconut with candied peanuts sundae from the rooftops whenever we have the chance. But winter topping strategies have to shift to accommodate the sweltering summer heat. In other words, what’s the move when it’s 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae situation, of course. It’s a riff on classic Mexican flavors (fresh mango, chile, salt, lime) and hits the exact right balance of spicy, sweet, and refreshing—just the way summer desserts should be. See how it’s done in the video below:
In the Mix
We say it often, and we’ll say it again: Details are crucial, even in an easy five-minute sundae. On a plate, add about one tablespoon of salt and one tablespoon of ancho chile powder. Toss and swirl to combine. Circle the lip of a tall glass with a lime wedge so that the moisture can bind the salt to the glass. Dip the glass into your spicy salt (’cause, you fancy now) until it coats the glass evenly.
Sweet Like Honey
Drizzle about two tablespoons of honey and two tablespoons of your favorite Mexican hot sauce (think: Tapatío, Cholula, Valentina) into the bottom of the glass. Squeeze half a lime and stir it all together until it’s completely incorporated. This is a pro move that ensures you’ll have as much topping when you get to the bottom instead of polishing it all off by the end of the first scoop.
All Together Now
Get your favorite pint of mango sorbet and scoop it on into your gussied up glass. Do not forget: This is a toppings game. And now is your chance to show off your skills. Add several slices of fresh mango, another drizzle of a honey-Mexican hot sauce-lime syrup, and a few pinches of flaky salt. If this isn’t summer in a cup, we don’t know what is.
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