Exotic mango blood orange chili sorbet

Ingredients

Recipe for 1000g of sorbet

Mango blood orange sorbet

Mango puree 490 g

Blood orange 250 g

Spice infusion 50 g

Pectin preparation 60 g

Inverted sugar 40 g

Water 20 g

Caster sugar 90 g

Sweetened mango puree

Thanks to our fruit sourcing expertise and trusted grower network, we enjoy privileged access to Alphonso mangoes, an iconic variety renowned for its rich aromatic profile. Harvested at optimum ripeness, the fruit is transformed into a sweetened puree featuring a vibrant colour, a thick, almost creamy texture, and the intense flavour of ripe mango. Highly appreciated by professionals, it brings indulgence and roundness to desserts, beverages and culinary creations, pairing beautifully with passion fruit, ginger, caramel and white chocolate.

Discover our Sweetened puree 90% product range

Preparation steps

1. D-2

Start to defrost the purées. Prepare the pectin solution.

2. D-1

Make the sorbet syrup: heat the water to +85°C with inverted sugar and caster sugar. Add spice infusion while stirring vigorously. Blend. Pasteurise. Cool to +4°C to complete the pasteurisation cycle. Add the defrosted fruit purée. Blend. Whisk into the cooled syrup before ageing. Leave to age for 24h.

3. On the Day

For purée-based sorbets: blend and churn. Rapidly freeze to the core and store at -18°C or below. Serve – preferably at a temperature of -14°C.

Process:

The pectin solution is prepared at 5%, which is 50 g of pectin for 950 g of water. The pectin is blended with cold water. The mixture is then pasteurized at 85°C for 15 minutes before being rapidly cooled in a cooling cell.

A creation by

Stéphane Augé

After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence – Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.

Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.

Our recipe suggestions

Lemon meringue-style ice cream sundae

Délicatesse

King’s cake

Exotic yule log

Pear galette

Passion fruit heart tart

Exotic lava cake

Chocolate bar

Get inspired!

Discover original recipes created by renowned chefs! Andros Chef supports you in your search for inspiration.