Mango Sorbet

Scaled yield: 1,160g

• Mango 51.3% of recipe
  595g
• Water 4.3% of recipe
  50g
• Sorbet Syrup with Locust Bean Gum 44.4% of recipe
  515g

Process

Method

1. 1

   Add the measured mango to a bowl (if using immersion blender) or directly into a countertop blender.

2. 2

   Add the water followed by the sorbet syrup (whisk the syrup before adding).

3. 3

   Blend until completely smooth.

4. 4

   Pour the mixture immediately into your ice cream or gelato machine and churn for 20–30 minutes, until thickened to a soft sorbet consistency.

5. 5

   Using a rubber spatula, scoop the sorbet into a storage container.

6. 6

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

7. 7

   Freeze at least 2 to 4 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

8. 8

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.