Sorbet full fruit mango - La Fruitière du Val Evel
Alain Chartier's M.O.F. and Ice-cream world champion shares his recipe for a full fruit mango sorbet from La Fruitière, using 100% mango puree. Perfect for mango lovers!
Ingredients
- 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
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