Mango ice cream
Mango in quantity: tropical, dense and highly aromatic, with the flesh of ripe fruit.
It is the flavour with the most recipes on the site: sorbet, half-sorbet and these two ice cream versions. The same mango in four different bodies, from fat-free sorbet to custard ice cream.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The mango, cold: with the mix already at 4 °C, before ageing. In both versions.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy with the mango well forward: there is more cream than milk, and that fat is what stops the fruit turning it into a sorbet. The result sits halfway, dense and fresh at once.
All about this mango ice cream
The fattier version is loaded with cream: it is the rich one, the gelateria one. The lighter one drops the cream and raises the milk, making up the lost body with 38 DE glucose and a little more stabiliser.
Both reach the same solids using milk powder, and both run high on sweetness, because mango is sweet but also sharp. The serving temperature sits mid-band.
The mango goes in with the mix already at 4 °C in both. Cooked, it loses its aroma and takes on a compote flavour, and with this much fruit that would show through the whole ice cream.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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