Sorbet · Tropical · Nº 59
Green Mango
Mango verde
Green mango, salted and then steeped in sugar, holds a crisp bite and a bright tang that ripened fruit loses. This sorbet turns that Taiwanese market snack into something colder and silkier, with candied dice folded through.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Peel and dice the green mango. Toss it with 1 teaspoon salt, rest for 30 minutes, rinse twice, and drain well. Refrigerate it for 2 hours with 2 tablespoons taken from the weighed sucrose. Reserve 1.06 oz (30 g) of the diced mango.
Whisk the remaining sucrose, glucose powder, maltodextrin, and stabilizer together. Combine the water and 8.5 oz (240 g) macerated mango with its juices in a saucepan. Warm to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Use an immersion blender to purée the hot mixture until smooth. Set the saucepan over an ice bath and stir until the base reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the lemon juice and whisk by hand for 15 seconds, until evenly incorporated. Proceed directly to the machine after this step.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
When the cycle ends, fold the reserved mango dice through the finished sorbet with a spatula.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
