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Mango and Coconut Sorbet

With the arrival of summer, frozen desserts become undisputed stars of the menu. This time, we’ve once again relied on our collaborator Iván Vázquez, a regular collaborator of Sosa Ingredients, to develop a sorbet that is a tribute to tropical freshness: the Mango and Coconut Sorbet.

This Mango & Coconut Sorbet is a refreshing, technically refined, and versatile option for the summer season—ideal for plated desserts or gelato display cases. A recipe that blends pleasure, performance, and ingredient excellence.

One of the keys to this recipe lies in the use of our Technical Sugars. Technical Sugars, essential to achieve the ideal balance between sweetness, texture and preservation. These ingredients help regulate freezing point depression and add body without excessive sweetness, resulting in a smooth, creamy texture that’s easy to scoop and delightful on the palate.

Profiber Stab 5 stabilizer: clean and natural structure

To ensure long-lasting texture and stability, Iván uses Profiber Stab 5, our fiber-based stabilizer. Its 100% clean label composition offers excellent melt resistance, enhances mouthfeel, and preserves the authentic flavour of the fruit.

The vibrant and natural flavor of the sorbet is achieved through the use of mango and coconut pulps from Adamance, a brand of the Valrhona Selection group, recognized for offering high-quality raw materials with a strong commitment to traceability and sustainability.

Mango and Coconut Sorbet

The mango and coconut sorbet recipe has been prepared by Iván Vázquez. Note: The recommended serving temperature is -11 °C. For an acid nuance, add 30 g of lemon juice, replacing that amount of water. The recipe will remain balanced.

Ingredients

Mango and Coconut Sorbet
- 324g -
  Water
- 30g - Cold Inulin
- 110g - Dextrose
- 30g - Maltodextrin 12DE
- 60g - Trehalose
- 6g - Profiber Stab 5
- 220g -
  Coconut Pulp
- 220g -
  Mango Pulp

Prepared by

Mango and Coconut Sorbet
1. In a glass jar, add the coconut pulp, mango pulp and water.
2. Then incorporate Inulin, Dextrose, Maltodextrin, Trehalose and Profiber Stab 5.
3. Grind until a homogeneous mixture is obtained.
4. It is recommended not to skimp on time to achieve a good incorporation; about 5-6 minutes.
5. Once mixed, place in the refrigerator and let stand for at least 4 hours to allow the fibers to hydrate and form the gel necessary to maintain the consistency of the sorbet.
6. Homogenize again with a blender and, when the mixture is less dense, pour into the mixer.
7. Note: The recommended serving temperature is -11 °C. For an acid nuance, add 30 g of lemon juice, replacing this amount of water. The recipe will remain balanced.