Mango sorbet
Refreshing fruit sorbet for the summer or to round off a meal.
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 585 g Mango pulp (see tips)
- 150 g Water
- 36 g Lime juice
Dry ingredients
- 90 g cane sugar *
- 72 g Dextrose * (dextrose powder)
- 63 g Dry glucose *
- 1 g Locust bean gum *
- 1 g Guar gum *
Instructions
Preparing the ice cream mixture
- Put the water and sugar in a pan and heat both while stirring until the sugar has dissolved. Remove the pan from the heat.150 g water, 90 g cane sugar
- Weigh the remaining dry ingredients. Small quantities should be weighed out using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.72 g dextrose, 63 g dry glucose, 1 g locust bean gum, 1 g guar gum
- Mix the dry ingredients well.
- Add the dry ingredients to the sugar syrup in the pan, stirring constantly.
- Prepare the flesh of the mango (see instructions for cutting a mango) and puree it together with the lime juice until you have a creamy mixture.585 g mango pulp, 36 g lime juice
- Add the mango puree to the pot and mix everything well.
- Leave the ice cream mixture to mature in the fridge for approx. 1 hour.
Freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
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