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

Homemade mango ice cream with fresh mint in vintage iron bowls over gray metal textured background. Flat lay

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

Preparation

  1. Pre-blend dry ingredients.
  2. Set aside a portion of the coconut water and gently heat; stir in corn syrup until dissolved.
  3. Add all ingredients to Likwifier and blend for 20 minutes.
  4. 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.
  5. Cool, collect and refrigerate under quiescent conditions overnight to age.
  6. Before freezing, add mango puree and spice and mix.
  7. Freeze on a continuous freezer to 80% overrun.
  8. 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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