Green Mango Sorbet

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 15 kg / 33 lb green mangoes

Sorbet Base

  • 2.65 kg / 5 lb 13.47 oz / 53% Green Mango Purée
  • 2.35 kg / 5 lb 2.89 oz / 47% simple syrup (50° Brix)


  1. For the Green Mango Purée: Peel the mangoes and trim the flesh off the large pit, then purée in a blender. Pass the purée through a fine-mesh strainer, since mangoes are very fibrous.
  2. For the Sorbet Base: Make the sorbet base according to the Classic Sorbet Method.
  3. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.