Mango-ginger sorbet

45 min
Suitable for vegans
Type of dish: Ice creams and sorbets
Temperature: Cold
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Water 0.038 l
Ginger 6.25 g
Frozen mango purée 0.088 kg
Procrema 100 frío Sosa 0.009 kg
Sugar 0.016 kg
Dextrosa 5.0 g
Ácido neutro 2.5 g
Elaboration
  • Grind the ginger in water and strain.
  • Mix the solid and the liquid ingredients separately.
  • Mix both mixtures using a turmix.
  • Let the mixture stand for several hours in the refrigerator.
  • Mix again with the turmix or with a whisk and churn in the ice cream machine.
Nutritional information (1 portion)
Energy
29.28
kcal
Carbohydrates
6.91
g
Proteins
0.14
g
Lipids
0.09
g
Fiber 0.53 g
Saturates 0.02 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.02 g
Cholesterol 0.0 mg
Calcium 2.2 mg
Iron 0.13 mg
Zinc 0.02 mg
Vitamin A 2.87 ug
Vitamin C 6.71 g
Folic acid 6.3 ug
Salt (Sodium) 0.5 mg
Sugars 6.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.