Tesco 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, so it comes out smoother than a lemon or a raspberry made the same way. The pulp is doing structural work. Purée with body suspends the water and slows crystal growth, which means a mango sorbet needs less added sugar than a thinner fruit to reach the same texture. Its aroma also survives freezing, where something more delicate would fade to sweetness and nothing else. Sorbet is also one of the few things in this aisle that happens to contain no dairy without being formulated as a substitute for anything. It is simply what the category is.