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Mango Sorbet

53 oz.

Chef Jacques Poulain, Kinkeads, Washington, DC, USA

    • 30 oz. The Perfect Purée Mango Puree, thawed
    • 14 oz. water
    • 3 oz. glucose powder
    • 6 oz. granulated sugar
    • 0.15 oz. stabilizer
Method:
1. Warm the water, glucose powder, sugar and stabilizer until all components are melted.
2. Add Mango puree and run in an ice cream machine according to manufacturer’s instructions.