Mango Gelato
If you are just half as crazy with Mango as I am, then you need to try the Mango Gelato. This Italian-style ice cream is made with fresh ripe mangos, bringing out the flavors to a maximum.
Both my wife and I love Mango and a week doesn’t go by without us eating it one way or another. Maybe it’s in a fruit bowl for breakfast, in a salad for dinner, or as a refreshing smoothie.
OR…..maybe in this delicious Mango Gelato 🙂
What you need
For the maximum mango flavor, you need fully ripe mangos. Unripe mangos will give you a sour taste and we don’t want that. If you can’t buy ripe mangos, leave them at room temperature for a couple of days. You check for ripeness by squeezing the mango a bit. A ripe mango should be soft and will give slightly.
In general, you can use any variety of mango you want, but personally, I like to use Alphonso or Kesar for this recipe.
- Whole milk
- Corn starch – as I don’t use eggs in this recipe, a bit of corn starch will help thickens the milk, creating a nice texture in the Gelato.
- Skimmed milk powder
- Sugar – normal white granulated.
- Heavy cream – I use a 38% heavy cream, but if you prefer one with a bit less fat – go ahead.
- Mango – 2-3 large Mangos of your choice. Alphonso or Kesar is always good. If you can’t get fresh Mangos, canned Mango pulp will work just fine.
- Salt – just a pinch to enrich the flavor.
How to make Mango Gelato
Alright, let’s get to it!
Start by chopping your mangos into pieces and put them in your blender and blend until smooth. Afterward, pour the puree through a sieve so you end up with a nice soft mango puree without any solids.
Now stir the corn starch and around 1/3 of the milk together. Make sure you stir until smooth, so you don’t have any solids. Put aside.
Add the remaining milk, milk powder, and sugar into a saucepan. While stirring, heat your mixture over medium heat until steamy.
Then add your corn starch mixture into the saucepan. While you constantly stir, wait for the mixture to thickens enough to coat the back of a wooden spoon.
Now pour your mixture into a bowl and add the heavy cream, mango puree, and salt. Stir until the mixture is very well combined and has cooled down.
Chill your mixture for at least a couple of hours or overnight in the refrigerator, before you freeze it in your ice cream maker.
Enjoy!
Mango Gelato
Ingredients
- 1 1/4 cup whole milk
- 1 1/2 tbsp corn starch
- 1/4 cup skimmed milk powder
- 1/3 cup white granulated sugar
- 3/4 cup heavy cream
- 2 cups mango puree, made from 2-3 fresh ripe mangos
- 1/8 tsp kosher salt
Instructions
- Cut your mangos into pieces and blend them until smooth. Pour your mango puree through a shive to remove any meat.
- In a small bowl dissolve the corn starch in around 1/3 of the milk. Stir until smooth
- In a saucepan, add the remaining milk, milk powder and sugar. Keep stirring and heat until steamy – use medium heat.
- Add the corn starch mixture into the saucepan. Keep stirring constantly.
- Heat the mixture until it thickens enough to coat the back of a wooden spoon.
- Remove from heat and pour the mixture into the small bowl and let it sit in an ice bath. Stir in the salt, heavy cream and mango puree. Keep stirring until the mixture is well combined and has cooled down.
- Chill the mixture in the refrigerator for a couple of hours or overnight and then freeze in your ice cream maker according to the manufacturer's instructions.
