Hmm!
A vibrant mango & raspberry gelato combining the tropical sweetness of mango with the refreshing tang of raspberry for a perfectly balanced, creamy fruit experience.
25 scoops
30/45 min
Ingredients
| Weight | Ingredient |
| 300 g | Dira Mango Puree |
| 200 g | Dira 100% Raspberry Puree |
| 285 ml | Water |
| 180 g | Sugar |
| 20 g | Dextrose |
| 35 g | Permigotti fruit base 50 F |
Preparation Method
1
Combine the mango purée, raspberry purée, water, sugar and dextrose in a mixing bowl. Blend until the sugars are completely dissolved.
2
Add the Permigotti Fruit Base 50 F and blend again until the mixture is perfectly smooth and homogeneous.
3
Pour the mixture into a batch freezer and churn until a smooth, creamy gelato consistency is achieved.
4
Transfer to a display cabinet or freezer and serve at the recommended gelato serving temperature.
