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Mango Gelato

Mango Gelato
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This creamy mango gelato is a delightful fusion of Italian tradition and tropical flavor. Made with fresh, ripe mangoes and a silky custard base, it’s the perfect dessert for sunny days or whenever you crave a sweet escape to the tropics.

Ingredients

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  • 1 1/4 cups whole milk: Provides creaminess; avoid low-fat milk for best results.
  • 1 1/2 tbsp cornstarch: Thickens the base for that signature gelato texture.
  • 1/4 cup skimmed milk powder: Adds richness and prevents ice crystals.
  • 1/3 cup white granulated sugar: Balances the mango’s natural tartness.
  • 3/4 cup heavy cream: Ensures a velvety finish.
  • 2 cups mango puree: Made from 2–3 ripe mangoes; Alphonso or Ataulfo varieties are ideal.
  • 1/8 tsp kosher salt: Enhances overall flavor.

Instructions

Step 1: Prepare Mango Puree

Peel and dice ripe mangoes, then blend until smooth. Strain through a fine-mesh sieve to remove fibers, resulting in a silky puree.

Step 2: Make the Gelato Base

In a small bowl, dissolve cornstarch in about one-third of the milk, stirring until smooth. In a saucepan, combine the remaining milk, skimmed milk powder, and sugar. Heat over medium heat, stirring constantly, until steamy but not boiling.

Step 3: Thicken the Base

Slowly whisk the cornstarch mixture into the saucepan. Keep stirring until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat.

Step 4: Cool and Combine

Place the saucepan in an ice bath to cool quickly. Stir in kosher salt, heavy cream, and mango puree until well combined. Transfer to a container and refrigerate for at least 2 hours or overnight.

Step 5: Churn or Freeze

Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (20–30 minutes). If you don’t have an ice cream maker, pour into a freezer-safe container and stir every hour for about 4 hours to break up ice crystals.

Notes

Serving Suggestions:

  • Serve in chilled bowls or waffle cones for an authentic experience.
  • Garnish with fresh mint leaves or diced mango for added flair.

Tips & Tricks:

  • Use fully ripe mangoes for maximum flavor. Alphonso or Ataulfo varieties are highly recommended.
  • Cool the base thoroughly before churning to ensure a smooth texture.
  • If making without an ice cream maker, stir frequently while freezing to reduce ice crystals.

Storage & Reheating:

  • Store gelato in an airtight container in the freezer for up to one week.
  • To soften before serving, let sit at room temperature for about 10 minutes.

Find it online: https://icecreamin.com/mango-gelato/