Mango Gelato

Savor the tropical sweetness of mangoes with this creamy Italian Mango Gelato recipe. It’s perfect for warm days or as a delightful treat any time!

Quick Facts

• Difficulty: Intermediate
• Prep Time: 30 minutes
• Maturation Time: 4 hours
• Freezing Time: 4 hours
• Yield: Approximately 1.4 L

Ingredients for Mango Gelato

Gelato Base

• 600 ml whole milk (3.5% fat)
• 300 ml heavy cream (35% fat)
• 120 g granulated sugar
• 40 g corn glucose syrup
• 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)

Mango Purée

• 400 g ripe mangoes (peeled, pitted, and chopped)
• 30 g granulated sugar (for maceration)
• 10 ml fresh lime juice (optional, to enhance flavor)

Step-by-Step Instructions to Make Mango Gelato

1. Prepare the Mango Purée

1. Place the chopped mangoes in a bowl and sprinkle with sugar and lime juice.
2. Let the mixture sit for 10 minutes to macerate and release natural juices.
3. Blend the mangoes into a smooth purée using an immersion blender.
4. For a silkier texture, strain the purée through a fine-mesh sieve to remove any fibers.

2. Prepare the Gelato Base

1. In a saucepan, combine the milk, cream, and sugar. Add the glucose syrup and heat gently while stirring.
2. Bring the mixture to 85°C (just below boiling) to pasteurize.
3. In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the heated base. Stir for 2 minutes.
4. Remove from heat and blend the mixture with an immersion blender for a smooth consistency.

3. Combine the Base and Mango Purée

1. Stir the mango purée into the warm gelato base until well combined.
2. Quickly cool the mixture using an ice bath (place the bowl of gelato base over a larger bowl filled with ice and water).
3. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours to allow the flavors to mature.

4. Churn and Freeze the Gelato

1. Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes).
2. Transfer the churned gelato into a freezer-safe container and freeze for 4 hours to firm up before serving.

Tips for Perfect Mango Gelato

• Use ripe, fragrant mangoes for optimal flavor. Varieties like Alphonso or Ataulfo are particularly sweet and creamy.
• A neutral stabilizer ensures creaminess and prevents ice crystals, giving your gelato a professional texture.
• If mangoes are out of season, frozen mango chunks can be used but may require additional sugar.

FAQs About Mango Gelato

Q: Can I substitute mangoes with another tropical fruit?
A: Yes! Papayas or pineapples make excellent alternatives for a unique twist.

Q: How do I ensure my gelato is not too icy?
A: Ensure the stabilizer is well-incorporated and use high-fat milk and cream for a smooth texture.

Q: Can I skip the lime juice?
A: Lime juice enhances the mango flavor, but you can omit it if you prefer a purely mango taste.

Serving Suggestions

Serve your mango gelato in a bowl or cone, garnished with fresh mango slices, a sprinkle of coconut flakes, or a drizzle of honey for an extra tropical touch.

Final Thoughts

This mango gelato is a tropical delight that combines the natural sweetness of mangoes with the creamy texture of Italian gelato. It’s perfect for family gatherings, summer parties, or simply as a refreshing treat.