Creamy mango gelato is the perfect anytime treat!
Editor's Note: Mango gelato is truly the perfect combination of flavors. You get sweetness and tartness from the fresh mango and fresh lime. That delicious fruitiness is then balanced by heavy cream and a bit of sugar. Each spoonful is a little bite of heaven! So, when is the best time to make this magical dessert? We really think creamy mango gelato is perfect after any type of meal (or as an afternoon snack). The chef has some excellent recommendations below, and we'd also like to suggest serving it during any relaxing evening spent outdoors. It would be a fantastic treat to follow an evening of grilling, especially when the weather is warm. Gelato is an unbelievable summertime treat, and this mango version adds a bit of tropical flair that is unforgettable.
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.
Make Ahead RecipeYes
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureCreamy, Fruity, Sweet
Type of DishIce Cream
- 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
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.
2005 Lou Seibert Pappas