Mango sorbet
- 500 g mango (fresh or frozen)
- 75 g sugar
- 25 g dextrose
- 175 ml water
- pour the water, sugar and dextrose into a pan
- boil, and bring it to 85 °C
- freeze it until 4 °C
- let it rest for 4 hours
- purée the mango
- mix everything using a blender
- churn into sorbet