Difficulty
Advanced
Servings
1
Prep Time
720
Cooking Time
45
Ingredients
213 g Water
113 g Heavy cream (35% fat)
54 g Skimmed milk powder
20 g Milk protein isolate
65 g Sucrose (White sugar)
28 g Dextrose
50 g Maltodextrin
6 g Stabilizer
1 g Salt
400 g Mango pulp (from roasted fresh mangoes)
50 g Lime juice
113 g Heavy cream (35% fat)
54 g Skimmed milk powder
20 g Milk protein isolate
65 g Sucrose (White sugar)
28 g Dextrose
50 g Maltodextrin
6 g Stabilizer
1 g Salt
400 g Mango pulp (from roasted fresh mangoes)
50 g Lime juice
Elaboration
1. Roast the Mango
Preheat oven to 200°C (390°F). Cube the mango flesh and roast on a tray for 15–20 minutes until the edges are slightly caramelized. Blend into a smooth purée and mix with the lime juice. Chill completely before use.
2. Mix the Solids
In a dry bowl, thoroughly combine all powdered ingredients: sugar, dextrose, maltodextrin, milk powder, lactic protein, salt, and stabilizer. This prevents the stabilizer from clumping.
3. The Pasteurization
Heat the water and cream in a pot. At 40°C, whisk in your dry powder mix. Continue heating, whisking constantly, until the mixture reaches 85°C (185°F). Hold for 30 seconds to pasteurize.
4. Aging & Final Emulsion
Immediately cool the dairy base in an ice bath. Let this “white base” age in the refrigerator for 6 to 12 hours. This allows the proteins and stabilizers to fully hydrate without the interference of fruit acids.
5. Incorporate & Churn
Once aged, use an immersion blender to vigorously incorporate the roasted mango and lime purée into the cold dairy base, then pour into your ice cream machine. Churn according to the manufacturer’s instructions.
Preheat oven to 200°C (390°F). Cube the mango flesh and roast on a tray for 15–20 minutes until the edges are slightly caramelized. Blend into a smooth purée and mix with the lime juice. Chill completely before use.
2. Mix the Solids
In a dry bowl, thoroughly combine all powdered ingredients: sugar, dextrose, maltodextrin, milk powder, lactic protein, salt, and stabilizer. This prevents the stabilizer from clumping.
3. The Pasteurization
Heat the water and cream in a pot. At 40°C, whisk in your dry powder mix. Continue heating, whisking constantly, until the mixture reaches 85°C (185°F). Hold for 30 seconds to pasteurize.
4. Aging & Final Emulsion
Immediately cool the dairy base in an ice bath. Let this “white base” age in the refrigerator for 6 to 12 hours. This allows the proteins and stabilizers to fully hydrate without the interference of fruit acids.
5. Incorporate & Churn
Once aged, use an immersion blender to vigorously incorporate the roasted mango and lime purée into the cold dairy base, then pour into your ice cream machine. Churn according to the manufacturer’s instructions.