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Mango-coconut-lassi frozen dessert
Reduced sugar dairy alternative
Mango-coconut-lassi frozen dessert
Ingredion Ingredients Used: GLOBE® 40 DE Glucose Syrup NON-GMO - 014423 Dairyblend Natural IC 21 - 38964900
Formula
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| Ingredient | Amount | % as is |
|---|---|---|
| Coconut water | 6.50 | |
| Coconut milk | 57.50 | |
| Sucrose | 9.00 | |
| GLOBE® 40DE glucose syrup non-GMO | 6.00 | |
| ASTRAEA® Allulose | 6.75 | |
| GLOBE® 15 DE maltodextrin non-GMO | 6.00 | |
| Dairyblend Natural IC 21 | 0.70 | |
| Mango PC 28 Brix, Kerr Concentrates | 7.50 | |
| Cardamom powder | 0.05 | |
| TOTAL | 100 |
Prev
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Preparation
- Pre-blend dry ingredients.
- Set aside a portion of the coconut water and gently heat; stir in corn syrup until dissolved.
- Add all ingredients to Likwifier and blend for 20 minutes.
- Pasteurize and homogenize mix under the following process parameters: Preheat at 150ºF, use upstream homogenization at 2500/500 PSI, reach a final heat of 187ºF, and hold at final temperature for 30 seconds.
- Cool, collect and refrigerate under quiescent conditions overnight to age.
- Before freezing, add mango puree and spice and mix.
- Freeze on a continuous freezer to 80% overrun.
- Place on dry ice or in a blast freezer set to -30 ºF and allow to harden for a minimum of 3 hours.
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