Other Ingredients & Equipment You'll Need:
Parchment Paper or Silicone Baking Mat
Total Recipe Amounts:
Note: While we give you both weight and volume measurements, we highly recommend using a scale as the measurements will be more precise amounts.
205 grams (1 cup) Sodium Cocoyl Isethionate
230 grams (1 cup) Sodium Bicarbonate- Baking Soda
112 grams (1/3 cup) Cream of Tartar
36 grams (1/3 cup) Corn Starch
100 grams (1/3 cup) Vegetable Glycerin
12 grams (1 TBSP) Sweet Almond Oil
7 grams Mango Sorbet Fragrance Oil
1 gram FUN Soap Colorant Jailhouse Red
6 grams FUN Soap Colorant Yelp Yellow
3 drops FUN Soap Colorant Yellow Oxide
Clean & Sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, an apron, gloves, a face mask, and a hair net while preparing this recipe.
Step 1: First, we will prepare our dry ingredients. In a mixing bowl add 205 grams (1 cup) of Sodium Cocoyl Isethionate, 230 grams (1 cup) Baking Soda, 112 grams (1/3 cup) Cream of Tartar, and 36 grams (1/3 cup) Corn Starch. Mix well, using your hands to break up any clumps.
Step 2: Next, in a separate bowl, weigh out and mix your wet ingredients. In a mixing bowl, blend 100 grams (1/3 cup) vegetable glycerin, 12 grams (1 tablespoons) of sweet almond oil, and 7 grams Mango Sorbet Fragrance Oil.
Step 3: Then, add your wet ingredients to the bowl containing the dry ingredients. Along with 6 grams Yelp Yellow FUN Soap Colorant, 1 grams Jailhouse Red FUN Soap Colorant, and 3 drops of Yellow Oxide FUN Soap Colorant to achieve a mango sorbet color. Note: If your dough is too crumbly, you can add a bit more vegetable glycerin. However, be careful not to add too much or your dough will become too wet.
Step 4: Now, we will begin scooping the bubble bar dough. You will need your small stainless scoop. Then, simply scoop some of the dough out of your bowl. You want to pack the dough into the scoop a bit. This will ensure that the dough will hold its form. Finally, release the dough from the scoop onto a piece of parchment paper or a silicone baking mat.
Step 5: Allow your mango sorbet bubble bar scoops to setup undisturbed. This can take a few days.
Your Mango Sorbet Bubble Bars are now ready to use! To use your bubble bars simply crumble a couple of scoops under your running bath water.
Natures Garden is not responsible for the performance of any of the recipes provided on our website. Testing is your responsibility. If you plan to resell any recipes we provide, it is your responsibility to adhere to all FDA regulations. If there are ingredients listed in a recipe that Natures Garden does not sell, we cannot offer any advice on where to purchase those ingredients