Application · Recipe · Sorbet
Mangosteen Sorbet
A signature sorbet built on unsweetened mangosteen puree — the Queen of Fruits as a clean, aromatic frozen dessert no European catalog can source at origin.
Made with: Mangosteen Puree
Ingredients
| Mangosteen puree (HNK, thawed) | 500 g |
| Simple syrup (1:1) | 180–220 g, to taste |
| Water | 120 g |
| Lemon juice | 10–15 g |
Method
- Whisk the thawed puree with syrup, water and lemon juice until fully combined.
- Rest the base cold for 30 minutes so the flavor settles.
- Churn in an ice-cream machine until soft-set, or freeze and blend twice for a no-churn version.
- Freeze firm for 3–4 hours before scooping.
Kitchen note
Because the puree is unsweetened, adjust syrup to your target Brix — the ratios above are a starting point, not a fixed spec.
Amounts are café starting ratios, not HNK specifications — the puree is unsweetened, so tune sugar and dilution to your menu.
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Mangosteen Sorbet
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