Fruits
Mango in gelato
Mango is a tropical stone fruit whose ripe pulp carries roughly 14% sugar and ~17% total solids, making it a naturally sweet, aromatic base for sorbetto and fruit gelato. Its sucrose-dominant sugar profile with meaningful fructose and glucose gives it a soft, scoopable texture.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 17% |
| Water | 83% |
| Sugars | 14% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 1% |
| POD (sweetening power) | 16 |
| PAC (anti-freezing power) | 20 |
Typical use: 35-55% of a sorbetto recipe (fruit puree fraction)
Balance mango in a real recipe
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Open the balancerHow to use it in gelato
Use ripe mango as a puree, typically as the flavour base of a sorbetto. Per 100g it contributes ~14g sugar with a POD near 16 and a PAC near 20, so the fruit alone lowers the freezing point more than its sugar mass suggests thanks to its fructose and glucose fraction. Account for this elevated PAC when balancing, or the sorbetto can freeze too soft. Its low fat and protein mean body comes from sugars and added stabiliser, and its aromatic pulp needs little else to read as intense mango.
Origin & background
Mango (Mangifera indica L.) has been cultivated in South Asia for over 4,000 years and is often called the king of fruits. USDA FoodData Central profiles the common commercial cultivars Tommy Atkins, Haden, Kent and Keitt, which supply most of the fruit traded internationally.