Crystal Mango
Crystal Mango — an IRCA recipe in 2 components, makes 1 kg tub of Coconut Gelato with Mango Variegate. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- resting time (mixture)
- 30 min
- blast chilling time (gelato)
- 5 min
- blast chilling time (decoration)
- 5–6 min
Ingredients
Coconut Gelato
| Ingredient | Quantity |
|---|---|
| White Base Leggera 100 F | 1 kg |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 30 g |
| Joypaste Vanilla 1919 | 10 g |
| Cream | 50 g |
| Joycream Crystal Mango |
Decoration
| Ingredient | Quantity |
|---|---|
| Joycream Crystal Mango | |
| Mango New Dobla | |
| Fresh mango | |
| Fresh coconut |
Method
- Coconut Gelato
Mix the Light White Base 100F, Joygelato Coconut and Joypaste Vanilla 1919 in a pitcher. Let the mixture rest for about 30 minutes.
- Coconut Gelato
Pour into the batch freezer and layer in the middle with Joycream Crystal Mango.
- Coconut Gelato
Finish filling the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Blast chill for about 5 minutes.
- Decoration
Pour a layer of Joycream Crystal Mango and place in the blast chiller for 5–6 minutes.
- Decoration
Decorate as desired, alternating slices of mango, pieces of coconut and Mango New Dobla.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.