Ingredients for 1 × 480 ml tub
| 307 g | ripe mango flesh |
| 1 g | Timut (or Sichuan) pepper, crushed |
| 62 g | caster sugar |
| 12 g | dextrose |
| 1 g | guar gum (E412) |
| 87 g | water |
| 470 g | Total |
Weigh everything to the gram on a digital scale: that is the secret of balance. Total 470 g, below the MAX line.
Method
- Slice the mango either side of the stone, score the flesh into cubes and scoop it from the skin.
- In a bowl, stir together the sugar, dextrose and guar gum while dry, so the guar disperses without lumps.
- Heat the water in a small pan until it just simmers (about 85 °C), take off the heat, add the Timut pepper, crushed, cover and leave to infuse for 10 minutes, then strain.
- Let it cool completely (in the fridge, or set the pan in a bowl of iced water).
- Put into the blender the fruit and the cold infusion. Blend until smooth, then, with the motor running, sprinkle in the sugar-and-guar mix and blend for another 30–40 seconds: guar thickens cold.
- Pour into the Dolci tub without going past the MAX line. Freeze for 24 hours at −18 °C: lid off for the first few hours only, then close it.
- Fit the tub and run the SORBET program. If it isn’t creamy enough, do a RE-SPIN (add 1 tablespoon of juice or water if needed).
- Serve straight away.
Chef’s touch
Timut pepper tastes of grapefruit and leaves a gentle tingle: with mango it’s like the first storm after a heatwave.
Sherbet version
with creamy fresh cheese, same method
| 226 g | ripe mango flesh |
| 1 g | Timut (or Sichuan) pepper, crushed |
| 45 g | full-fat cream cheese (Philadelphia type), well chilled |
| 68 g | caster sugar |
| 12 g | dextrose |
| 1 g | guar gum (E412) |
| 117 g | water |
| 470 g | Total |
Sherbet version: same method, only the amounts change. The cream cheese (Philadelphia type), well chilled, is blended with the fruit before the sugar-and-guar mix goes in, and is never heated: fresh and slightly tangy, it brightens the fruit. About 2 % fat: creamier, still light. Contains milk and lactose.
Frequently asked questions
How much mango do I need for one Tefal Dolci tub?
307 g ripe mango flesh out of 470 g of mix, that is 65%. The rest is 62 g sugar and 12 g dextrose, 1 g guar gum and water: amounts calculated so you never go past the MAX line of the 480 ml tub.
How long should I freeze this mango sorbet?
24 hours at −18 °C with the tub level: lid off for the first hours only, then closed. With fewer hours the core stays soft and the result is uneven. Then run the SORBET program.
Why did my sorbet come out powdery or hard?
Very cold sorbets can look powdery after the first spin: that’s normal, run RE-SPIN, adding 1 tablespoon of juice or water if needed. If it’s hard or icy, the fruit wasn’t ripe enough or the sugars weren’t weighed to the gram. This recipe is calculated on a Brix of about 16: with much sweeter or much less sweet fruit, the traffic light in the ICED METHOD APP helps you correct the grams.
Which months are best for this sorbet?
Season: May – September (imported; Spanish mangoes Sept – Nov). Out of season, choose good-quality frozen fruit. Always use fully ripe fruit: it makes all the difference.
Does the sorbet contain milk? And the sherbet version?
The sorbet version contains no milk or dairy. The sherbet version adds 45 g full-fat cream cheese (Philadelphia type) (about 2% fat): creamier, but it contains milk and lactose.
More sorbets in season
16Midsummer melon sorbetBrix ≈ 11 · 63% fruit
10Daybreak nectarine sorbetBrix ≈ 9 · 76% fruit
09Summer yellow peach sorbetBrix ≈ 8 · 71% fruitBrix source: Ciqual 2020 table (ANSES), code 13025 “Mango, pulp, raw”: indicative value (±2), it changes with variety and ripeness.
Tefal, Moulinex and Dolci are trademarks of Groupe SEB, mentioned for descriptive purposes only: ICED METHOD° is not affiliated with or sponsored by them. Always follow your machine’s manual (MAX line, programs, warnings). Allergens: check the label of every product.