How to Make Authentic Italian Mango Ice Cream

Italian mango ice cream is currently one of the most sought after by customers and ice cream lovers. This fruit has excellent nutritional characteristics for people and also improves the creaminess, aroma and texture of the ice cream.

On this occasion we will work with Master Ice Cream Chef Andrea Stortini on a simple, exquisite and quick recipe for artisanal Mango sorbet, with water being the main ingredient.

Remember that for this recipe you will need the corresponding machinery (Pastobutter) to prepare ice cream.

What is a straw?

Sorbet is a type of ice cream in which its recipe does not include dairy products, fat, or protein of any kind . However, the term sorbet can be highly debated among professional ice cream makers, since some of them use a small amount of protein in their preparation, but in general, sorbet is a syrup of water and carbohydrates with the flavor and the aroma of the product that was chosen as flavoring, for example Mango.

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Mango Sorbet Ingredients

Now that you know exactly what a straw is, let's start preparing this recipe.

• Water 314 g
• Mango Pulp 400 gr
• Dextrose 70 gr
• Inulin Standard 60 gr
• Maltodextrin 65 gr
• Neutral sorbet 6 gr
• Sucrose 85 gr

Preparation

• The first step to start preparing this ice cream is to prepare the mango , for this you must wash it properly, peel it and remove all the pulp.

• When you have your ice cream clean and ready, you should start crushing it. At this point we mix it with the 314 gr of water and begin to grind.

• When you have completely crushed the mango, it is time to start adding all the powdered solids, adding the sugars first, followed by the inulin, maltodextrin and finally the neutral sorbet. We must put the latter in two parts, that is, first we add half and mix for a few minutes, then we add the last part and finish the mix.

• Finally, we pass the mixture directly to the machine. In this step we heat the mix to pasteurize to 65°C.
• Once the entire process in the machine is finished, and after having passed it through the blast chiller, you can sell your ice cream, decorate it with some fruit or keep it for 1 or 2 days. Everything will depend on your need at that moment.

We hope that with this recipe you will begin to enjoy an exquisite mango ice cream in your ice cream parlor and you will be able to increase your menu of flavours.

To see the exact step-by-step of this Italian Mango sorbet-type ice cream recipe made by the Italian Master Andrea Stortini, we invite you to watch the following video:

❗🥭ARTISAN MANGO ICE CREAM + RECIPE🥭

If you want to learn more about making artisan ice cream, at Gerogelato we offer specialized courses in Italian artisan ice cream where you will learn various high-quality recipes and begin your training as an ice cream master.

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