Gianni's Mango Sorbet

What is it?

Mango is a forgiving fruit for a sorbet. It carries its own sugar and a thick pulp that behaves almost like fat in a frozen base, which is why mango sorbet comes out smoother than a lemon or a raspberry made the same way. That pulp is doing structural work. Fruit purée with body suspends the water and slows crystal growth, so a mango sorbet needs less added sugar than a thinner fruit would to reach the same texture. The flavour survives freezing better than most tropical fruit too. Cold flattens aroma, and mango has enough of it to still register once frozen, where something like melon or lychee tends to disappear. It sits alongside the lemon and raspberry in the Gianni's sorbet line.