Mango Sorbet
Make mango sorbet.
Ingredients
Mineral water
260 g
Granulated sugar
175 g
Sorbet stabilizer (SL 66)
6 g
Invert sugar syrup
14 g
Spray dried glucose
45 g
Mango puree
750 g
Instructions
1
Make Sugar Syrup
Combine granulated sugar, sorbet stabilizer, invert sugar syrup, and spray dried glucose. Bring mineral water to a boil and pour over the mixture. Stir once while hot, then refrigerate to mature for 24 hours.
2
Mix and Freeze
Once the 24-hour maturation period is complete, add mango puree. Stir again, then freeze in an ice cream maker or sorbet maker. Store in a freezer at -14°C.
