Mango Sorbet (ไอศครีมมะม่วง)

Recipe adapted from “Gelato Messina” book

What you need:
  • 450 g Mango pulp (we use Alphonso/Kesar ones that are marked “sweetened”)
  • 370 g Water
  • 120 g Caster sugar
  • 45 g Dextrose
  • Ice cream maker
How to put this together:
  1. In a pot, add water + caster sugar + dextrose. Heat until it’s JUST about boil
  2. Leave to cool, then put it in the freezer so it’s cold, but NOT frozen
  3. Add in mango pulp. Blend well with a hand mixer.
  4. Taste & season. You may want to add more sugar, or more mango if you want it more intense.
  5. Put back in the fridge for at least 4 hours
  6. Churn according to ice cream maker instruction
  7. Freeze for a few hours before serving
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