Alphonso and Kesar Mango
BRIX : 23,5
Added sugar : 6%
Mango puree
Water
Sugar
Dextrose
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
150g
55g
135g
5g
1345g
70%
74,5%
31%
Process : Heat the water (with olive oil for vegetables) to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).