How to make Mango Gelato is easy! If you can’t tell by the picture above, I am a huge fan of mangoes and apparently so are a lot of people. I love to travel and often find myself at the local farmers market searching for the best variety of mangoes. As you can imagine, there are many ways to use mangoes in cooking and desserts. Such as:

Mango Gelato

This mango gelato, made with mangoes, lemon or lime, sugar, and heavy cream, is just like ice cream. Except a little lovelier.

All the vibrant taste of fresh fruit. All the indulgence of gelato.

CAN I USE FROZEN MANGO?

Know the book Tuck Everlasting? You may have read back in junior high. We think of it each time we see packages of frozen mango at the store. By way of explanation, in the book, immortality turns out not to be quite as keen as one may think. And in reality, frozen mango sometimes turns out to be not quite as lovely as one may expect. While the latter is certainly convenient, it oft lacks the incomparably vibrant aroma and taste that a fresh ripe mango possesses. Do as you wish but we’d rather not sacrifice that robust tropical taste.

Mango Gelato

This mango gelato, made with mangoes, lemon or lime, sugar, and heavy cream, is just like ice cream. Except a little lovelier.

Prep20 mins

Cook35 mins

Total55 mins

Dessert

American

EQUIPMENT

• ▢Ice cream maker

INGREDIENTS USMETRIC

• ▢1/2 cup granulated sugar
• ▢1/2 cup cold water
• ▢2 pounds very ripe mango (2 to 3 large)
• ▢3 tablespoons freshly squeezed lime or lemon juice
• ▢2/3 cup heavy cream

GET INGREDIENTS

DIRECTIONS 

• Fill a large bowl or pot halfway with ice water.
• In a medium saucepan over medium-high heat, bring the sugar and water to a boil, stirring occasionally. Boil until the sugar has dissolved and the syrup is clear, 2 to 3 minutes.
• Immediately place the pan in the ice water and let it cool, stirring occasionally, until the sugar syrup is at room temperature.
• Peel and dice the mangoes, discarding the pits. Process the mango along with the lime or lemon juice and the sugar syrup in a blender or food processor and process until smooth. Transfer the mixture to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
• Freeze the mixture in an ice cream maker according to the manufacturer’s instructions, probably 20 to 30 minutes.
• Transfer to a resealable container, cover, and freeze until firm, about 2 hours. Scoop into bowls and serve.

Mango Gelato | Easy Homemade

Mango gelato that is creamy, luscious and intensely flavorful. Learn my secret to incredible mango flavor to enjoy all year round, with this easy and fuss-free recipe.

MANGO GELATO

If you love ice cream, as much as I do, and want to enjoy it more often, be sure to learn about gelato. You will be so happy to find a slightly lighter solution to your craving for the frozen treats.

And I also share my secret to making mango gelato that is amazingly rich in flavor. The same secret that has propelled our Mango Cake to its’ internet fame.

Year after year I have enjoyed Italian ice cream (gelato) during my visits to Germany. So much that I had to make it at home. Thanks to the purchase of my Cuisinart ice cream maker, which makes gelato, ice cream and sorbet, I can now make customized frozen treats. 

GELATO VS. ICE CREAM

Gelato is creamier, smoother and denser than conventional ice cream. Both are made with milk, cream and sugar. However, authentic gelato is made with less cream. And often with no egg yolks.

Ice cream contains at least twice the amount of fat or more, than gelato. In addition to that, gelato is churned at a slower rate, so less air is whipped into gelato, which keeps it more dense and creamy. With more milk solids in the product, the amount of sugar used in the recipe is also relatively lower.

Italian gelato is also more flavorful because it is denser, and the lower amount of fat allows a better perception of the flavors. Not to mention the fact that it is also served at slightly warmer temperature — about 7 to 12 degrees Fahrenheit – so that helps you appreciate the flavors better too.

Creamier, smoother, lighter and more flavorful, gelato sounds like a win-win to me.

INGREDIENTS

Mango, Milk, Cream, Sugar, Milk Powder, Corn Starch, Salt

Mango: I would recommend mango puree, alphonso or kesar variety, either canned or made from frozen mango chunks, available at Indian grocery stores or online. 

Canned mango puree is available as sweetened or unsweetened. Adjust the sugar if using sweetened puree. Using a flavorful variety such as alphonso or kesar is going to give you a reliable and unmatchable flavor!

If you don’t have access to the above mentioned products, and decide to use locally available fresh fruit, then only use flavorful mangoes that are not fibrous. You can puree the pulp and simmer it down until thick/reduced to about half in volume. This will intensify the taste and flavor.

Milk: Since we are using less cream in this recipe, it is better to use whole milk.

Heavy Cream: Check below for other alternatives and cool tricks for making creamy gelato.

Sugar: You can also use half sugar and half honey or maple syrup too. But that may impart a mild flavor.

Milk Powder: This will increase the milk solids in the gelato without increasing the liquid content. So it helps make your gelato more creamy and milky, while keeping it less icy.

Corn Starch: No eggs for this recipe. I thicken the milk with corn starch or vanilla custard powder (Bird’s brand) and it works perfectly well and helps distribute the fat.

Salt: Just a little bit will enhance the sweetness and flavor.

VARIATIONS

This mango gelato is vegetarian, gluten free, egg free, nut free, low sodium and soy free. Below are a few suggestions, some of which I have not tried. 

• Vegan/Dairy free: I have not tried this, but you could try coconut milk instead of dairy milk; coconut cream instead of heavy cream. And/or enrich the milk with walnuts as I suggest below for the richer version. Use non-dairy milk powder.
• Refined Sugar Free: Try maple syrup or honey instead of sugar. Although these sweeteners will still add sugar to the recipe, they also provide a small amount of other nutrients. 
• Intensify Flavor: When scooping the mango gelato into storage container, randomly pour some mango puree and give a quick swirl. Or serve with extra mango chunks.
• Richer: Combine the milk with one cup of walnuts and blitz in a high speed blender until very smooth. Pour this walnut milk through a large sieve or colander that has been lined with two layers of cheese cloth. This walnut milk will give a richer result like our creamy healthy hot chocolate.

STORAGE

Place a piece of parchment paper on top of the gelato and store in an airtight container to prevent ice crystal formation. I love these Tovolo ice cream containers. If possible, store it in the door section of your freezer as the temperature is slightly warmer. 

The Best Homemade Mango Gelato

The Best Homemade Mango Gelato – this rich and creamy tropical gelato is light and  refreshing. Bursting with ripe mango flavour, this fruity dessert is perfect for hot days. 

When it comes to gelato or ice cream flavours, I keep it simple by going for vanilla, however recently I tried this amazing mango gelato which converted me.  And being me, I just had to make some at home. I found this brilliant recipe by Cristina Bowerman multi-talented chef which I adapted to make this mango gelato. 

Mango is one of my favourite fruits.  During the summer months, different types of mangoes are available. My favourites are honey, Alphonso and  Kesar mangoes. They are sweet and their pulps are smooth and without stringy fibrous texture. It makes them perfect for making gelato. 

Fresh mangoes are the best, but over my side of the world, quality mangoes can be pricey or sometimes unavailable as they are seasonal. In place of that, you can use frozen chunks or tinned mango puree. 

What is Gelato

Gelato is an Italian ice cream. It is made with milk and cream just like ice cream.  However gelato contains a greater proportion of whole milk to cream, whereas ice cream contains more cream than milk. The lower fat content of Gelato allows for flavours to burst through. Which makes it great base for adding in fresh fruits like mango. 

Let’s get into making this Mango Gelato

To make the Mango Gelato you will need these ingredients:  

Mango –  Alphonso, Kesar or Honey mangos are absolutely delicious and have so much flavour.  Their flesh is smooth and not stringy which make them perfect for this recipe. You can use either fresh, canned puree or frozen mango chunks. 

Whole milk – The high fat content in whole milk is the key to making creamy ice cream. It prevents large ice crystals forming during the freezing process. I do not recommend using low fat milk as this will make your ice cream too icy and hard to scoop.  

Cream – You can use whipping or double cream. The high fat content in either of these creams coats the ice crystals, preventing them from enlarging. 

Skimmed milk powder – The milk powder absorbs excess water and gives a creamier flavour. 

Sugar – Caster or granulated sugar gives sweetness and adds body to the ice cream.

Liquid glucose – This helps reduce ice crystals, will add body, creaminess and stability to the ice cream. You can substitute it with corn syrup. 

Dextrose or Glucose powder – It  is less sweet than sugar, so by replacing some of the sugar with dextrose, we can make the ice cream less sweet . It also slows the freezing time and helps achieve a silky soft texture.

How to make the Mango Gelato

To start, make the base by heating milk and cream to 45° C.  Add a splash of the warm cream mixture to the glucose and stir until dissolved. Combine the dry ingredients and then whisk into the cream mixture.

Next transfer the gelato base to a bowl and set over an ice bath and whisk until cool. Chill the gelato base in the fridge overnight. 

Pour the mixture into an ice cream maker and churn following the machine’s instructions. When the mixture is thickened, transfer to a freezer-safe container and allow to freeze for at least 3 hours.

Store your gelato in an airtight container in the freezer. I found these containers on Amazon they are great for storing the gelato. 

Before serving leave the gelato to come to room temperature for 10-20 minutes before scooping. Enjoy it in a cone.