Mango Sorbetto
Ingredients
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Yield
panUnit of Measurement
- Cold Process - Beginner
- 1500 g water
- 1000 g mango puree
- 550 g sugar
- 100 g PreGel Dextrose - Sweetening Agent - 83612
- 140 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
- 100 g PreGel Mango Fortefrutto® - 47772
- 20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 10 g fresh lemon juice
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process immediately according to machine instructions.