Creamy Mango

What is it?

Mango usually turns up as a sorbet, and putting it on a dairy base with fruit pieces through it is what the name is pointing at. It works because mango pulp is thick with solids where most tropical fruit is watery. Less water means fewer ice crystals, so the fruit can go in at a level that would turn a melon or a strawberry icy. It's also sweet enough and low enough in acid not to curdle a dairy mix, which is a real constraint. A sharper fruit has to be handled carefully to keep the proteins from separating, and mango largely sidesteps the problem.