Preparation

• Mix 90% of the sugar with atomised glucose
• Heat the water and add the sugars to 40°C
• Mix the stabilizer with the remaining sugar between 40°C and 50°C
• Pasteurise the syrup at 85°C
• Mix with the mango puree
• Control the °brix of the syrup to reach 31-33 °brix
• Allow the sorbet mix to mature for at least 4 hours
• Pour the sorbet mix into the ice cream maker
• Extract the sorbet at -7° to 9°c and freeze quickly

Tables of use