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From the tasting to the last scoop, how our gelato cart works at a wedding, sangeet or office event, and what you need to arrange.
What goes into a ₹520 tub of mango gelato
Fruit, milk, sugar, dry ice and a delivery rider in Mumbai traffic. An open breakdown of the price of our seasonal bestseller.
Our Alphonso mango gelato costs ₹520 for 500 ml. That is more than a supermarket tub, and we are often asked why. Here is roughly where the money goes.
The largest cost is the fruit. A 500 ml tub holds about 40 percent mango by weight, which means the pulp of three to four Alphonsos. We buy whole fruit from one orchard in Ratnagiri at ₹600 to ₹900 a dozen in season, and about a third of the weight is skin and stone. The fruit in each tub costs us about ₹150. Milk from Palghar, a little cream and cane sugar add about ₹40.
Then comes making it. Farah and two kitchen staff peel, pulp and churn by hand in five-litre batches. Labour, electricity for the batch freezer and the deep freezers that run day and night, and a rented kitchen in Bandra come to about ₹130 a tub. The tub, lid and label add ₹18. GST on ice cream is 18 percent, about ₹79 of the price.
Delivery is the last piece. Each order goes in an insulated bag with dry ice, which costs about ₹45 per bag, and a rider who crosses Mumbai in the evening rush. That leaves us a margin of roughly ₹60 a tub. A factory ice cream uses mango flavouring and concentrate, which is why it costs half as much. We would rather make less and use the fruit.
