Hot Mango Ice Cream

If you never had Hot mango ice cream, probably the first thing that you will think of is the deep-fried one, but it actually is something completely different. Compared to regular ice cream, the main difference is the temperature at which it is served. The ice cream, with which we are familiar, is melting under higher temperatures. The Hot one is the opposite; it keeps its shape and texture under higher temperatures and melts under lower ones. The melting point will depend on the type of Methocel gum being used. I used to use Methocel SGA150, but it was discontinued, and the one with similar properties is SGA 7C with a hydration temperature of <10C and forming a firm gel at 38-44C. This is the link to the website I usually buy my supplies from. I have no affiliation with them.

The first time I saw this recipe was in 2008, on the Ideas in Food website. I wanted to make it right away, and after a few tries, it came really well, with excellent texture and flavor. The hot ice cream is all bout the surprise when you serve it, whether by itself or as a sundae, don’t let people know what they are about to have. Seeing the surprise and disbelief on their faces will make an effort you put into making the ice cream worthwhile.

The recipe below is for Hot Mango Ice Cream, which I also used to create the ice cream for one of my previous posts – Solid Edible Films.

Continue to Content

Hot Mango Ice Cream

Print

How to make It

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

• 1 cup Mango puree
• 1 cup heavy cream
• 4 tbs sugar
• 4 egg whites

Methylcellulose solution

• 155 mL or 5 oz water
• 1.5% of the total amount - Methylcellulose

Instructions

Methylcellulose solution

1. Boil the water.
2. Add Methocel and whisk it until dissolved.
3. Add it to the rest of the ingredients and blend.
4. Leave in the fridge overnight or put over an iced bath for an hour, if need it right away.

Ice cream

1. Boil pot of water.
2. Turn the heat on low. Use a scoop or ladle and scoop the ice cream.
3. Wipe the sides of the scoop before immersing it in the water.
4. Once the scoop is in the water, you will see the ice cream slowly dislodging from the ladle and forming a shape. It is similar to poaching eggs.
5. Cooking time is about one minute or a little bit more, depending on the size of the scoop.
6. Once the ice cream is ready, use a slotted spoon, scoop it out, and place it on a paper towel.
7. Wait for two to three min. Before serving, it will slightly star melt, just like taking regular ice cream from the freezer and waiting a few minutes before serving.
8. Now you are ready to serve it as part of your dish.

Notes

I used Methylcellulose - Methocel SGA 150 at that time; it was discontinued later on. The possible replacement is Methylcellulose SGA 7C. Here is the link to the site where I usually buy my hydrocolloids, no affiliation.

If you add alcohol, that will increase the gel setting point.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 54mgSodium: 96mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 5g

Nutrition information isn’t always accurate.