componentHistory unverifiedscratch: kitchen
Mango sorbet base
mango-sorbet-base · ice-cream · French
About
Fruit puree sweetened and acid-balanced for churning into sorbet.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Mango 400 g
- Sugar 120 g
- Water 80 g
- Lemon juice 20 g
Preparations used
- No preparation inputs on this node.
Used in
- Mango sorbet dish
Similar in this layer
- No close neighbors above the export floor.
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Mangopath mango-sorbet-base → mango
- 120.0 g Sugarpath mango-sorbet-base → sugar
- 80.0 g Waterpath mango-sorbet-base → water
- 20.0 g Lemon juicepath mango-sorbet-base → lemon-juice