Mango gelato made using Galatea's Core_Inside The One S has a consistently creamy and airy structure, stable over time, with perfect spreadability. Thanks to the technology in the base, optimal results are achieved with any fruit percentage (we recommend using between 30% and 40%). A 100% natural, vegan, and gluten-free sorbet!
INGREDIETS (for 1000 g)
35 g Core_Inside The One S - code 70117
400 g Mango pulp
380 g Water
135 g Sucrose
30 g Dextrose
20 g Lemon juice
Did You Know...
Our Core_Inside The One S is a product made from a core of fibers and plant proteins of various botanical origins that work synergistically to optimally manage your gelato's performance. The result is an incredibly creamy and spreadable structure with an elastic cut, providing stability and the ability to withstand thermal and mechanical stress over time. It perfectly manages the fundamental elements of gelato structure: emulsions, overrun, water, and body. It works both hot and cold.
Tips from the Master Gelato Maker
Mango: We prefer the Alphonso variety for its renowned fragrance, sweetness, and flavor. To give it an even more intriguing taste, I suggest working with a portion of Passion Fruit (Maracujá).
Fun Fact
Mangoes are related to cashews and pistachios. In India, they are used in sacred rituals due to their perceived sacred virtues. The mango tree is an evergreen that can reach heights of up to 40 meters.
