Recipe courtesy of Bacchanal Buffet at Caesars Palace
Recipe courtesy of Bacchanal Buffet at Caesars Palace
Watch how to make this recipe.
Mango Chili Sorbet
- 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
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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
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.
