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Mango Gelato

Updated February 23, 2016
(1 Votes)

0 Comments

This looks festive served in glass bowls with a pretty edible blossom, such as a nasturtium, violet or calendula, tucked on top. Let it follow a salad luncheon or a Moroccan or Asian dinner menu featuring duck or grilled pork or chicken kebabs.

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, peanut free, tree nut free

Equipmentblender

Five Ingredients or LessYes

Moodfestive

Taste and Texturecreamy, fruity, sweet

Type of Dishice cream

Ingredients

  • 1/3 cup sugar
  • ½ cup water
  • 2 pounds ripe mangoes (about 2 large mangoes)
  • 3 tablespoons freshly squeezed lime or lemon juice
  • 2/3 cup heavy or whipping cream

Instructions

Prepare a large bowl or pan of ice water.

In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.

Peel and dice the mangoes, discarding the seeds, and puree the mangoes in a blender or food processor with the juice and syrup.

Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.

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