Mango Chili Sorbet

Name: Mango Chili Sorbet
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 to 14 servings
Ingredients: 14 ounces (400 grams) sugar; 3 1/3 ounces (96 grams) dextrose; 2 1/4 ounces (63 grams) glucose powder; 1 1/4 ounces (36 grams) trimoline; 1/10 ounce (3 grams) sorbet stabilizer; Pinch salt; 2 pounds (900 grams) mango puree; 3 jalapenos, diced

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Level: Intermediate
Total: 1 hr 25 min (includes cooling and freezing times)

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 12 to 14 servings

Level: Intermediate
Total: 1 hr 25 min (includes cooling and freezing times)

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 12 to 14 servings

Ingredients

14 ounces (400 grams) sugar

3 1/3 ounces (96 grams) dextrose

2 1/4 ounces (63 grams) glucose powder

1 1/4 ounces (36 grams) trimoline

1/10 ounce (3 grams) sorbet stabilizer

Pinch salt

2 pounds (900 grams) mango puree

3 jalapenos, diced

Directions

Special equipment:

an ice cream maker

In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.