Mango sorbet

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Joined Feb 16, 2014
Hello

I made a mango sorbet yesterday. The mango had a powdery texture to it. Does that just mean I need to let it ripen more? Or is there another way to get rid of the powdery texture i the sorbet?
 
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Joined Jun 27, 2012
Maybe you have your answer by now and if so....drop us a dime @ChrisBristol  ?

I will take a stab at this...but need a bit more info (other than the recipe with the instructions you followed... along with any deviations from said recipe).

By powdery do you mean the ice crystals are so fine that the sorbet had a velvety mouthfeel?

mimi
 
4,474
422
Joined Jun 27, 2012
 
 The mango had a powdery texture to it. Does that just mean I need to let it ripen more? Or is there another way to get rid of the powdery texture i the sorbet?
Sorry didn't read it right.

Most likely yes it was under ripe.

Mango should give a bit under slight pressure when ready.

The variety in my area will be a lovely lemon/gold color and very fragrant when ripe.

Ask the produce guy to cut one open for you to taste (in fact if I am not sure about something I find the dept manager and ask him/her to help me/ teach me) whatever I am not sure about.

mimi
 
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Joined Aug 21, 2004
I am still trying to wrap my head around a mango with a powdery texture. I can't for the life of me figure out what exactly that is and I have a ton of mango consumption and handling under my belt. I have encountered under-ripe, ripe, and over ripe mangoes, but powdery still escapes me for some reason. I would like to help, but am at a loss. Can anybody help me out with what he is describing?
 
4,769
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Joined Aug 21, 2004
 
The variety in my area will be a lovely lemon/gold color and very fragrant when ripe.
Must be champagne mangoes, huh. I don't have a ton of experience with those. Some time I need to sit down and do a side by side comparison. Strictly for educational purposes of course. :~)
 
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Joined Jun 27, 2012
They are kinda small with a pretty large seed.

More for eating out of hand as you have to peel and scrape (not really fleshy enuf to cube and scoop) about a zillion before you have enuf to do anything with (yeah I am lazy lol) /img/vbsmilies/smilies/smiles.gif.

Thank goodness for frozen mango puree.

mimi
 
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Joined Sep 16, 2015
Mango is an high vegetal fiber fruit, did you sift the pulp before making the sorbet?

I've spent the last three years in Brasil making ice-cream and they have like 10 different type of mango, normally the excess of fiber is responsible for the powdery texture, sometimes I don't put the "5 gr neutro" in the recipe when I work with High fiber fruit, such as Mango, Pineapple, etc..  
 
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