You are currently viewing Mango Sorbet: Industrial Processes Behind its Production

A good mango sorbet requires a precise choice of fruits, the use of a stabilizer, and quality milk. Depending on what you want to offer to your customers, you can vary any of these ingredients to promote the consumption of your ice cream.

Variations of the Ingredients for Sorbet Production

It is possible to vary the ingredients used for the preparation of your sorbets or ice creams. In addition, this will allow you to explore new flavors and textures and, therefore, to better satisfy your customers (Finamac, n.d.).

Some of these ingredients may include, for example:

  • Milk. It is one of the indispensable ingredients in ice cream production. The protein content of the milk you use can affect the consistency of your ice cream. By using milk with different protein levels, you can adjust the consistency of your sorbets to be more or less dense (Ribas, 2008).
  • Sugar. Many companies vary the type of sugar they use in the preparation of sorbets. Also, everything will depend on the type of texture you want to give to your products.
  • Fruit. Another distinguishing feature of sorbets is the use of fruit or pieces of fruit. In the production of mango sorbet, it is recommendable to use mango puree. If you do so, you will add a natural ingredient and enjoy all the benefits of mango.

Processes in the Mango Sorbet Production

Regarding the process in the production of mango ice cream, it is common to compare it with other industrial methods. To obtain a sorbet of the best quality, these processes must be accomplished at industrial levels (Mejisa, 2018).

  1. Pasteurization or homogenization stage. As a first step, the ingredients are mixed in pasteurization tanks. These ingredients help to obtain an adequate mixture for the solidification of the sorbet.
  2. Cooling of the mixture. After homogenization, cooling of the product to 2 and -4 °C is required. During this process, fats are crystallized, and stabilizers are hydrated.
  3. Butter maker solidification. Then, to turn liquid into solid, a butter maker is used. This item is key in the production of small ice crystals.
  4. Packaging. The product is packaged or bottled in the liquid state, before undergoing further cooling.
  5. Preservation chamber. It ensures that sorbets or ice creams can be preserved before distribution.
  6. Distribution. Finally, the product is loaded into trucks with cold containers.

Use of Different Materials for Mango Sorbet Preparation

If you are afraid to change the production process of your sorbets, you should consider these benefits.

  • Including fruit in your cold foods will give them a greater taste.
  • The flavor will be completely natural, offering a sustainable product as well.
  • The preservation of fresh fruit is simple and durable in refrigerators.

In conclusion, offering the perfect mango sorbet to your customers can be a simple task. Just follow our recommendations and adapt them to the product you want to offer. Add sorbet to your products and make them popular in the United States!


  • Caloma, E., & Galiana, P. (2017). El helado fase a fase. Arte heladero.
  • Finamac. (n.d.). 9 consejos para la fabricación de helados.
  • Gerogelato. (n.d.). Ingredientes del helado industrial.
  • Mejisa Mectufry. (2018). Cómo es el proceso de elaboración del helado.
  • Ribas, L. (2008). El comportamiento de la leche en el helado. Arte heladero.