Leagel

difficulty
Average

quantity
4 kg

time to prepare
45 minutes

Mango Cremino

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If you have never tried the combination of mango and dark chocolate, well… it’s time you did! Truly irresistible in the Cremino version with a base of fresh mango sorbet and a creamy top layer of Loveria Dark Chocolate. We’ve tempted you, haven’t we?

METHOD OF WORKING

  1. weigh 160 g of sucrose per kg of mix
  2. weigh 50 g of Glucosil GMS per kg of mix
  3. weigh 35 g of Fruit Base 50 GMS per kg of mix
  4. pour 385 g of water per kg of mix into a pitcher
  5. add the previously mixed solid ingredients
  6. combine the syrup obtained with the mango pulp (350 g kg/mix)
  7. add 20 g of Mango Paste per kg of mix
  8. mix it
  9. freeze it
  10. add some Mango Rippling Sauce
  11. flatten the surface
  12. blast chiller (10 min)
  13. spred a layer of Loveria Dark Chocolate
  14. blast chiller (10 min)
  15. complete the decoration

INGREDIENTS

  • Glucosil GMS
  • Fruit Base 50 GMS
  • Mango Paste
  • Mango pulp
  • Mango Rippling Sauce
  • Loveria Dark Chocolate
  • Decoration
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