Cesare Casella, Stephanie Lyness

Sorbetto di Mango

Mango Sorbet

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Preparation info
  • Makes about

    2 liters

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

(See “Sugar Density” for a discussion of the use of refractometers for making sorbetti.)

Ingredients

  • 300 grams (1½ cups) granulated sugar
  • 50 grams (2

Method

Combine the sugar, 250 milliliters (1 cup) water, and the glucose syrup in a saucepan (casseruola) and bring to a simmer. Chill in an ice bath.

Add the mango purée, salt, and lemon juice to