Mango Sorbet

53 oz.

Chef Jacques Poulain, Kinkeads, Washington, DC, USA

    • 14 oz. water
    • 3 oz. glucose powder
    • 6 oz. granulated sugar
    • 0.15 oz. stabilizer
    • 30 oz. The Perfect Purée Mango,  thawed
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.