Mango ice cream with milk: fruity and creamy
Mango ice cream tastes exotic fruity and is just right for warm summer days. But this is not a Sorbet. Who is looking for a recipe without milk or a vegan recipe, which will be at the Mango sorbet ...I found it. But today's recipe is about a creamy milk ice go.
So that you don't have too much work cutting up and pureeing the mangoes, I used ready-made mango puree used (s. Tips). But you can also buy fresh mangoes and process them.
Ingredients mango ice cream
- 370 g milk
- 180 g cream
- 90 g cane sugar* or normal sugar
- 30 g Skimmed milk powder*
- 30 g Dextrose*
- 25 g Inulin*
- 16 g Glucose*
- 1,5 g Locust bean gum*
- 1 g Guar gum*
- 1 pinch of salt
- 300 g Mango Puree* (alternatively: pulp of approx. 2 mangoes, s. Tips)
- optional: approx. 1 tablespoon lemon juice
Preparation mango ice cream
- Heat all the ingredients together except the mango puree and lemon juice in a saucepan, stirring until just before boiling.
- Hold at this temperature for 5 minutes while stirring.
- Allow the milk ice cream mixture to cool to hand-warm and then stir in the mango puree. Alternatively, peel the mangoes and remove the flesh from the core and puree well in a stand mixer. A Instructionshow to Mango Meat you will find at the recipe for Mango sorbet.
- If you like it a little more tart or have used a very sweet mango puree, you can now add lemon juice and mix well. It is best to approach carefully with the amount of lemon juice and taste again and again until the mango ice cream mixture is somewhat acidic. Remember that it is normal that the unfrozen ice cream mass always tastes a little too sweet.
- As far as possible, leave to infuse in the refrigerator for 4 hours. Otherwise, process after cooling.
The ice cream machine prepare and pre-cool for a few minutes, depending on the model. Turn on the mixer and pour in the mango ice cream mixture (takes about 30 minutes).
Alternative Ice in the freezer freeze and mix well every 30 minutes with a hand mixer (total time about 4 hours).
- Mango puree can be found in well sorted Supermarkets, in the Asian store or online.
- Unfortunately, mango puree is rarely available in organic quality. Alternatively you can of course Organic mangoes buy them, peel them and puree. One Instructionshow to Mango Meat you will find at the recipe for Mango sorbet.
- If you Mango Puree you can use it to your advantage. freeze or drizzle over your ice cream. You should use the puree do not store in the canbut decant.
- Depending on the sweetness of the mango puree, the ice cream mixture can be more or less Lemon juice ...can take it. Make sure the lemon juice only after the milk has cooled ...to the ice cream. Otherwise you have faster than you look, a curdled milk ice cream mass. Unfortunately, this can no longer be saved.
If you like fruity Milk ice cream varieties is, why don't you also try my exotic passion fruit ice cream, black currant ice cream or quick peach ice cream off.
Mango ice cream can be very good with Frozen yoghurt, Quark ice cream or Vanilla Ice Cream be combined in a sundae.
I have only recently become the owner of an ice cream maker and am quite satisfied with my first varieties.
What I still do not get so clear are the different types of sugar. Just what dextrose and glucose is concerned. I was until now also always the opinion that it is the same. I would now like to try your mango ice cream. Then you write me which glucose and dextrose powder you use and why you use both "sugar types"?
Thanks for the answer.
Kind regards Christian
congratulations on your new ice cream maker and nice of you to stop by here 🙂 .
I know it is a bit confusing at the beginning and the myth persists that dextrose and glucose are the same thing. But this is not so.
The starting product of both types of sugar is starch, which is broken down enzymatically, except that the process takes different lengths of time. Dextrose (= dextrose) is the end product when the process is complete. It has a value of 100 (more precisely: dextrose equivalent = DE100). Glucose, on the other hand, has a value in between (for my recipes about DE35-40).
The difference is important because these two types of sugar have different sweetness and freeze inhibition. So you try to find a mixture that makes the ice cream soft enough while not adding too much or too little sweetness. This is subjective, of course, and could be adjusted for your own tastes. If you're looking for a great tool to help you figure it out, try the Elke - IceMaker App out. Christoph has also made informative YouTube videos about it.
Dextrose is available in every major supermarket. Glucose is more likely to be found in online stores or bakeries. You should pay attention to the DE indication. For example you could use this Glucose powder from DE 33-36 order
I hope I was able to help you. If you have any further questions, please feel free to contact me.
The ice cream maker
Thank you for your answer... Ingredients are all ordered and I'm looking forward to`s imitation 🙂
I even add the lemon juice to the mixture only 1-2 minutes before freezing, because lemon juice changes the protein - see fish.