Ice cream bases

Mango Coulis (for Ice Cream)

Name: Mango Coulis (for Ice Cream)
Prep time: 10 min
Total time: 10 min
Yield: 620 g
Cuisine: French
Ingredients: 500 g Mango purée; 100 g Caster sugar; 20 g Lemon juice

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Mango purée

g€/kg

Caster sugar

g€/kg

Lemon juice

g€/kg

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Preparation steps

1
Combine mango purée + sugar.
2
Heat gently (40°C) to dissolve the sugar.
3
Add the lemon juice.
4
Blend with an immersion blender until smooth.
5
Strain if needed.
6
Cool quickly.
7
Store cold. Serve cold over ice creams and sorbets.

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Nutritional values

Per 100g

Calories

117.6 kcal

Protein

0.4 g

Carbs

28.3 g

Sugars

27.5 g

Fat

0.2 g

Saturated fat

0.0 g

Fiber

0.8 g

Salt

0.0 g

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