If you've ever had the sweet-spicy hit of mango dipped in chili salt, this sundae pulls together the same elements with icy sorbet and umami-rich spicy crunch. Rounded off by nutty, chocolatey tahini and fragrant, buttery mala spiced cashews, this dessert covers all five basic tastes in one spoonful.


  • mango sorbet
  • 3 tablespoons Soom Chocolate Tahini
  • Fly By Jing Sichuan Chili Crisp
  • 1 teaspoon Fly By Jing Mala Spice Mix
  • 1/2 cup cashews
  • 1 tablespoon honey
  • 2 tablespoons butter


  1. Thin the Soom chocolate tahini with 1-2 teaspoons of hot water (until the thickness of chocolate sauce).
  2. In a pan over med-high heat, melt the butter and add the cashews, toast for 2 minutes until slightly browned and add the mala spice and honey.  Cook for another minute until nicely caramelized, set aside to cool. 
  3. Add a couple of scoops of mango ice cream to a glass, top with spiced cashews and a drizzle of Sichuan chili crisp and chocolate tahini.

Pro Tip: Freeze the glasses beforehand to prevent faster melting of the sundae. 

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