Mango con chile nieve de ague

<b>Mango con chile nieve de ague: </b>For diners who prefer the savory over the sweet, the mango con chile nieve de ague -- or sorbet -- has your perfect "scoop" for summer. Served at Azucar, the former street cart turned full-blown ice cream parlor in Little Village, this homemade treat features an icy yet smooth mango sorbet with red crystal-like pieces of crushed chilies swirled across its surface. The mango sorbet gives just enough sweetness without leaving the need to grab your toothbrush and tastes fresh, even though the fruit is blended completely. But it's the chilies that make this dessert unique.  Together, the two elements create an ideal balance of savory and sweet, with a spicy kick and a salty, tart aftertaste that doesn't linger after the last bite. (Small, $1.50; medium, $3; large, $5.) Open daily from 8 a.m. to 8 p.m. Cash only. <i>3617 W. 27th St.</i>


<p><i>-- Paige Wagenknecht</i>

( Abel Uribe/Chicago Tribune )

Mango con chile nieve de ague: For diners who prefer the savory over the sweet, the mango con chile nieve de ague -- or sorbet -- has your perfect "scoop" for summer. Served at Azucar, the former street cart turned full-blown ice cream parlor in Little Village, this homemade treat features an icy yet smooth mango sorbet with red crystal-like pieces of crushed chilies swirled across its surface. The mango sorbet gives just enough sweetness without leaving the need to grab your toothbrush and tastes fresh, even though the fruit is blended completely. But it's the chilies that make this dessert unique. Together, the two elements create an ideal balance of savory and sweet, with a spicy kick and a salty, tart aftertaste that doesn't linger after the last bite. (Small, $1.50; medium, $3; large, $5.) Open daily from 8 a.m. to 8 p.m. Cash only. 3617 W. 27th St.

-- Paige Wagenknecht

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