Vegan Mango Chocolate Gelato

Creamy bitter dark chocolate balanced with the sweet tartness of mango
Level:
Medium
Makes:
2095 grams
Shelf life:
2 Weeks
Conservation:
Freezer

Gelato Base

Ingredients

  • 2.2 lb
    Boiron Mango Puree
  • 12.0 oz
    water
  • 5.6 oz
    dextrose
  • 5.6 oz
    sucrose
  • 0.2 oz
    stabilizer

Preparation

  1. Heat water and fruit pulp to 85°C (185°F)
  2. Remove from heat and add remaining dry ingredients. Homogenize with an immersion blender
  3. Add chocolate to the base and continue to blend until smooth
  4. Process in an ice cream machine

Tools

  • Saucepan
  • Thermometer
  • Immersion blender
  • Bowl(s)
  • Spatula(s)
  • Sealable Container (s)

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business
View more Free Tutorials

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales