---
title: "Balanced Italian Mango Gelato Recipe | Perfect Gelato"
slug: "artisanal-mango-gelato-recipe"
canonical_url: "https://www.perfectgelato.com/recipes/artisanal-mango-gelato-recipe/"
markdown_url: "https://www.perfectgelato.com/recipes/artisanal-mango-gelato-recipe.md"
language: "en"
locale: "en-US"
alternate_languages:
  en: "https://www.perfectgelato.com/recipes/artisanal-mango-gelato-recipe.md"
  it: "https://www.perfectgelato.com/it/ricette/gelato-al-mango.md"
  fr: "https://www.perfectgelato.com/fr/recettes/recette-glace-mangue-artisanale.md"
  es: "https://www.perfectgelato.com/es/recetas/receta-helado-mango-artesanal.md"
  de: "https://www.perfectgelato.com/de/rezepte/rezept-mango-gelato-selber-machen.md"
  pt: "https://www.perfectgelato.com/pt/receitas/receita-gelato-manga-artesanal.md"
  ko: "https://www.perfectgelato.com/ko/recipes/artisanal-mango-gelato-recipe.md"
  ja: "https://www.perfectgelato.com/ja/recipes/artisanal-mango-gelato-recipe.md"
page_type: "Recipe"
category: "gelato_base_frutta"
author: "TheRomanScoop"
publisher: "Perfect Gelato"
date_published: "2026-08-30"
date_modified: "2026-08-30"
description: "Make authentic creamy mango gelato with fresh milk and fruit at home. Gram-precise PAC/POD balance for home freezers."
summary_tldr: "Artisanal Mango Gelato (Milk-Based): Fruit gelato (with milk) bilanciato per gelatiera domestica a -18 °C. Miscela da 1000 g (≈ 1,3 L), 2.7% grassi, 23.6% zuccheri, PAC 28, POD 24."
entities:
  - "Artisanal Mango Gelato (Milk-Based)"
  - "Fruit gelato (with milk)"
  - "Gelato artigianale"
  - "Bilanciamento gelato"
  - "PAC (Potere Anticongelante)"
  - "POD (Potere Dolcificante)"
  - "Mango"
  - "Whole milk"
  - "Heavy cream 35%"
  - "Skimmed milk powder"
tools:
  calculator_url: "https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=mango"
---
# Artisanal Mango Gelato (Milk-Based)

> **Recipe**: This gelato is a velvety, enveloping tropical explosion: juicy ripe mango pulp merges with a delicate base that elevates the fruit's vibrant flavor without weighing it down.

## 1. Ingredients & Dosing (1000 g / ≈ 1,3 L)

| Ingredient | Grams (g) | % |
| --- | --- | --- |
| Mango | 380 | 38,0% |
| Whole milk | 399 | 39,9% |
| Heavy cream 35% | 30 | 3,0% |
| Skimmed milk powder | 33 | 3,3% |
| Sucrose | 102 | 10,2% |
| Dextrose monohydrate | 47 | 4,7% |
| Locust bean gum | 4 | 0,4% |
| Lemon juice | 5 | 0,5% |
| Total mixture | 1000 | 100% |

## 2. Parameters & Balancing

| Parametro / Metric | Valore Calcolato | Range Target Ottimale | Stato |
| --- | --- | --- | --- |
| Total water | 68,9% | 62–70% | OK |
| Total sugar | 23,6% | 20–26% | OK |
| Total fat | 2,7% | 0–3% | OK |
| Total solids | 31,1% | 30–38% | OK |
| POD (Potere Dolcificante) | 24 | 18–24 | OK |
| PAC (Potere Anticongelante) | 28 | 28–34 | OK |

## 3. Valori Nutrizionali Indicativi (per 100 g)

- **Calorie / Energy**: 128 kcal
- **Grassi / Fat**: 2.7 g (di cui saturi: 1.7 g)
- **Carboidrati / Carbohydrates**: 23.6 g (di cui zuccheri: 23.6 g)
- **Proteine / Protein**: 2.5 g
- **Sale / Sodium**: 45 mg

## 4. Procedure · fruit gelato with milk

- **Maturation:**: hrs at 4 °C
- **Churning:**: 30 min

### 01. Step 1

In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.

### 02. Step 2

Warm whole milk in a saucepan to 35-40 °C (95-104 °F).

### 03. Step 3

Rain dry powders into the milk while whisking and heat to 82-85 °C (180-185 °F) for 2 minutes to activate the thickener.

### 04. Step 4

Remove from heat, stir in cold heavy cream, and blend with an immersion blender for 1 minute.

### 05. Step 5

Quickly chill the milk base below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.

### 06. Step 6

Peel and pit fresh ripe mango, then puree raw with fresh lemon juice.

### 07. Step 7

Blend the chilled mango puree into the aged milk base for 1 minute, then churn in your ice cream maker for 25-30 minutes until smooth and creamy.

## 5. Secrets of TheRomanScoop

### Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

### Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.

## 6. Risorse e Strumenti Correlati

- [Open & customize in Calculator](https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=mango)
- [The basics](https://www.perfectgelato.com/basic-rules/)
- [Recipes](https://www.perfectgelato.com/recipes/)

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*Fonte: Perfect Gelato (https://www.perfectgelato.com) - Autore: TheRomanScoop. Formula artigianale scientificamente bilanciata.*