Mango and passion fruit sorbet
Mango and passion fruit, both onto the already cold syrup. The passion fruit is a small amount and leads anyway: that is how powerful it is.
A hundred grams of passion fruit is enough to dominate 300 of mango. It is among the most powerful aromas in tropical fruit: hence the one-to-three ratio.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·Both pulps, cold, with the syrup already at 4 °C.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
The mango supplies the dense body and the passion fruit the sharp edge, which is precisely what keeps it from cloying. A hundred grams of passion fruit is enough to mark the whole thing, because it is so intense.
All about this mango and passion fruit sorbet
The pairing is measured: mango, which supplies the body and the sweetness, and passion fruit, which supplies the aroma and the acidity. One to three, because passion fruit flattens everything if you raise it.
The sugars leave the sweetness very high, to offset all that acid, split between sucrose, dextrose and 21 DE glucose. The solids sit right on the bar for a sorbet: that is as far as you get without inulin.
Both pulps go in with the syrup already at 4 °C. Neither fruit stands up to heat without losing what makes it recognisable.
The ingredients and what each does
The fruit brings the flavour, the colour and much of the water in the mix. Sucrose and dextrose set the sweetness and the hardness at serving temperature. Glucose adds body and barely sweetens. Inulin adds solids with almost no sweetness, the job milk would do in an ice cream. The stabiliser holds the free water and stops crystals forming in the freezer. Water adjusts the concentration so the flavour is neither watery nor pasty.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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