Mango Lime Chamoy Ice Cream Tacos

Ingredients

Tuile shells

• 2 large egg whites
• ½ cup (60 g) powdered sugar
• ¼ cup (35 g) all-purpose flour
• 2 tbsp unsalted butter, melted and cooled
• ½ tsp vanilla extract
• ⅛ tsp fine salt

Frozen filling and finish

• 1 pint (2 cups) mango ice cream or mango sorbet
• ¼ cup finely diced fresh mango
• 2 tbsp prepared chamoy sauce
• 1 tsp finely grated lime zest
• ½ tsp chili-lime seasoning

Equipment

Baking sheet, parchment, rolling pin, oven mitts; optional waffle-cone iron

Allergens and ingredient notes: Egg, milk, wheat; sorbet can change dairy content, but the shell still contains butter. Check chamoy labels.

Step by step

1. Heat the oven to 350°F (175°C). Whisk egg whites with powdered sugar just until blended, not fluffy. Whisk in flour, melted butter, vanilla, and salt to make a smooth batter.
2. On parchment, spread one-eighth of the batter into a very thin 5-inch circle. Make only two circles per tray at a time; the cookies must be shaped while hot. Bake for 7–9 minutes until golden around the edges and dry in the centers.
3. Immediately lift each hot cookie with a spatula and drape over a rolling pin to form a taco curve. Use oven mitts and let cool completely on the pin before removing. Repeat with the remaining batter. If a shell hardens before shaping, return it to the oven for 30 seconds to soften. For a waffle-pattern shell, cook the same portions in a waffle-cone iron according to its instructions instead of baking, and bend while warm.
4. Divide the ice cream or sorbet into eight portions, ¼ cup each, and spoon into the cooled shells. Add the diced mango, then divide chamoy, lime zest, and chili-lime seasoning over them.
5. Serve immediately. Keep the ice cream frozen until filling; wet toppings soften the shells, so do not assemble them in advance.

The Devotti twist: A thin baked cookie makes the crisp taco shell; chamoy and lime create a bright contrast to the frozen mango.

Make ahead and storage

Keep empty shells airtight at room temperature for 1 day. Store ice cream in the freezer and assemble only at serving time.

Image: AI-generated recipe illustration; homemade results and presentation will vary.