Sorbets

Mango Sorbet

Name: Mango Sorbet
Prep time: 20 min
Total time: 20 min
Yield: 7180 g
Cuisine: French
Ingredients: 4000 g Mango purée; 1500 g Water; 1250 g Superfine sugar; 300 g Glucose syrup; 100 g Lemon juice; 30 g Sorbet stabilizer

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Mango purée

g€/kg

Water

g€/kg

Superfine sugar

g€/kg

Glucose syrup

g€/kg

Lemon juice

g€/kg

Sorbet stabilizer

g€/kg

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Preparation steps

1
Dry-mix the stabilizer with 100 g of the sugar. Heat the water with the rest of the sugar, this mixture and the glucose syrup to 85°C, whisking. Cool to 20°C.
2
Combine mango purée and lemon juice. Stir in the syrup.
3
Blend with an immersion blender. Age 4 hrs in the cold.
4
Churn. Store at -18°C.

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Nutritional values

Per 100g

Calories

120.5 kcal

Protein

0.3 g

Carbs

29.3 g

Sugars

26.5 g

Fat

0.2 g

Saturated fat

0.0 g

Fiber

0.7 g

Salt

0.0 g

Other recipes in the same category

Lemon Sorbet Raspberry Sorbet Passion Fruit Sorbet High-fruit Strawberry Sorbet High-fruit Apricot Sorbet Pear Sorbet

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