Crystal Mango
Intermediate level
Recipe to prepare a 1 kg tub of Coconut Gelato with Mango Variegate.
This recipe requires preparing the White Base Leggera 100 F — find out here how to make it.
White Base Leggera 100 F |
1kg |
Joygelato Cocco |
30g |
Joypaste vaniglia 1919 |
10g |
Panna |
50g |
Joycream Crystal Mango |
qb |
Mango New Dobla |
qb |
Mango fresco |
qb |
Cocco fresco |
qb |
Preparation
Ingredients
30g
Joypaste vaniglia 1919
10g
Panna
50g
Preparation
- Mix the Light White Base 100F (find out here how to prepare it), Joygelato Coconut, and Joypaste Vanilla 1919 in a pitcher. Let the mixture rest for about 30 minutes.
- Pour into the batch freezer and layer in the middle with Joycream Crystal Mango.
- Finish filling the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Blast chill for about 5 minutes.
Decorazione
Ingredients
Preparation
- Pour a layer of Joycream Crystal Mango and place in the blast chiller for 5–6 minutes.
- Decorate as desired, alternating slices of mango, pieces of coconut, and Mango New Dobla.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
