Mango Ice-Cream (Sous-Vide)

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My daughter has wanted me to make Mango Ice-Cream for a while, and being the doting father that I am I happily accommodated. I am not a fan of Mango mind you, but I have to say this came out very well. I decided to use 3 mango's for the recipe because I wanted to have a pronounced Mango flavor. Mangoes are sweet, fibrous and their and water content added a lot of weight to the overall Ice-Cream. Three Mango's added volume to the Ice-Cream and I had to compensate on the fly with sugar and other stuff. Here are great two Ice-Cream Calculators that can aid in your conquest for the ultimate Ice-Cream... LINK ONE & LINK TWO. Although these two calculators are great in the end, you must go by taste. 

Peel the Mango's and cut them up into chunks and set aside. Save the Pit!!! The Pitt will be used later to infuse more flavor in the base.



The steps in this recipe are no different from my other Ice-Cream concoctions. For this recipe you will need a Mixer and if you have a Vitamix even better. 

I now use my Vitamix for all my Ice-Cream recipes, which makes it so easy. I Sous-Vide-Processed everything at 150f at 2 hours. 



Did I mention I love my Vitamix? You can use any mixer you want. Using the tare feature on the scale measure everything starting with the dairy. All in all, my preference is weight to volume when measuring ingredients. Of course, there are exceptions. 

I'm going to be very specific, so please pay careful attention. After you add the dairy add the Mango Extract mix on low for about 10 secs.

In a separate bowl add 3 Egg Yolks to 100 grams of sugar and whip until the Ribbon stage.  Add this to the mixer and mix on low for about 10 secs.

In a separate bowl add the Skin-Milk-Powder and 100 grams of sugar, Avacream, salt, and mix until thoroughly combined. Add this to the mixer in thirds and mix incrementally until combined. Note: I used a total of 300 grams of sugar. More on this later.


Now add all of these chunks to the Mixer and thoroughly process until it is smooth. Taste, taste, and taste and adjust the sugar content. I ended up adding 300 grams of sugar-based on 3 opinions. Three chunks weighed in at 700 grams and added a lot of weight and volume. 


I placed a vac bag into a one-gallon container and added the base. I also tossed in pits to boost the flavor. 

SV-Process at 150f for 2 hours. 

 Strain using a chinois or sieve into a large bowl. Shock suing lots of ice. Refrigerate overnight until very cold before churning.

Suggestion- Although I have an Ice-Cream Machine with a compressor I pre-chill the bowl, paddle, and the container that will hold Ice-Cream. Doing this gives everything a headstart and will produce fewer Ice-crystals. I also let the machine run about 10 minutes before I pour base into a bowl. 


























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