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Mango lassi

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Enhanced mouthfeel

Mango lassi

Ingredion Ingredients Used: N-DULGE® C2 - 06760100

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Formula

Mango fruit preparation

-

Ingredient Amount % as is
Water 16.80
Sucrose 29.00
Mango purée 48.00
N-DULGE® C2 co-texturiser 6.20
TOTAL 100

Preparation

Mango fruit prep

  1. Dry blend the starch with the sugar.
  2. Add the dry mix to the mango purée and water while stirring.
  3. Pasteurise at 90°C for 15 minutes in a blender.
  4. Cool down the mango preparation.

Final mango lassi

  1. Thin the viscosity of the yoghurt with a disperser rotor-stator (avoid aeration) at 300 rpm for 30 seconds.
  2. Add the mango fruit preparation to the thinned yoghurt and continue processing for one minute.
  3. Refrigerate until consumption.

Mango lassi

-

Ingredient Amount % as is
Yoghurt 75.00
Mango fruit preparation 25.00
TOTAL 100

Featured ingredient

N-DULGE® C2 co-texturiser

N-DULGE® C2 is a co-texturiser designed to deliver a unique oily and smooth sensation in less viscous, high moisture food systems. It allows food manufacturers to improve existing products and / or create new low fat products with the same mouthcoating and oral meltaway profiles as their full fat equivalents. N-DULGE® C2 is a unique tool for oil replacement.

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