Mango-Wrapped Litchi Sorbet Bâons


Preparation info

  • Difficulty


  • Yield


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 6.5 kg / 14 lb 5.28 oz ripe mangoes
  • 1 kg / 2 lb 3.27 oz simple syrup (50° Brix)
  • 1 kg / 2 lb 3.27 oz Litchi Sorbet base


  1. Peel and seed the mangoes. Slice them into 3-mm- / .13-in-thick slices with an electric slicer or a mandoline, and place the slices gently in a hotel pan.
  2. Bring the simple syrup to a boil and pour over the sliced mangoes. Reserve refrigerated.
  3. Line 25 PVC pipes 19 cm / 7.5 in by .5 in diameter with acetate sheets, and place on a sheet pan in the freezer.
  4. Churn the sorbet and pipe into the lined PVC. Freeze until hardened.
  5. Lay approximately 20 to 25 of the mango slices onto each of 25 sheets of acetate 19 cm / 7.5 in by 10 cm / 4 in, overlapping them slightly. Cover with parchment paper and reserve refrigerated.
  6. Remove the sorbet from the cylinder and remove the acetate. Place on top of the sliced mangoes. Using the acetate as a guide, roll the sliced mangoes over the sorbet to form a cylinder. Freeze to harden. Repeat this with all the sorbet and mango slices until all 25 tubes are done.
  7. Cut into 5-cm / 2-in-long pieces. Reserve wrapped in an airtight container in the freezer until needed. Discard after 2 days.