Ice Cream Calc

Alphonso Mango with ice cream

by usma0118

Other
Home
Shared Jul 22, 2026

Use fresh alphonso mangoes or canned if fresh aren't available. Fruity with low sweetness balanced for home freezing.

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Recipe Information

Ingredients (12)

Ingredient Weight %
Whole milk UK 362 g 36.2
Double Cream 217 g 21.7
Dextrose 72 g 7.2
Sugar 36 g 3.6
Skim milk powder 18 g 1.8
Lime juice 4 g 0.4
Stabilizer 1 g 0.1
Salt 1 g 0.1
Inulin 0 g 0.0
Soy Lecithin E322 0 g 0.0
Alphonso Mango Pulp 289 g 28.9
Total mix 1000 g 100.0
Add-ins
Raspberry (ripple/purée) 36 g 3.6
Recipe Analysis
Sweetness (POD)
162.27
Freezing Point
-2.8°C, 27.0°F
Serving Temp
-13.8°C, 7.2°F
Gelato Temp
-10.9°C, 12.4°F
Extraction Temp
-7.0°C, 19.3°F
Mix Volume
0.93 L
Ice Cream Volume
1.19 L
Creaminess
50
Coldness
52
Body
39

Ice Cream Fruit

Milk fat 11.78
10.00 – 15.00
Total fat 11.86
10.00 – 16.00
Total solids 35.69
37.00 – 43.00
↓ Below
Water 64.31
57.00 – 63.00
↑ Above
Serving temp -13.78
-17.00 – -14.00
↑ Above
POD 162.27
165.00 – 185.00
↓ Below
Stabilizers/Water 0.11
0.20 – 0.35
↓ Below
Emulsifiers 0.00
0.30 – 0.50
↓ Below
Lactose concentration 4.77
0.00 – 10.00
Nutrition (per 100 g)
Energy 190 kcal / 795 kJ
Fat 11.0 g
of which saturates 7.2 g
Carbohydrates 18.0 g
of which sugars 20.0 g
Protein 2.3 g
Salt 0.07 g
Estimated values based on ingredient data.
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