Mango gelato that is creamy, luscious and intensely flavorful. Learn my secret to incredible mango flavor to enjoy all year round, with this easy and fuss-free recipe.
Mango Gelato
If you love ice cream, as much as I do, and want to enjoy it more often, be sure to learn about gelato. You will be so happy to find a slightly lighter solution to your craving for the frozen treats.
And I also share my secret to making mango gelato that is amazingly rich in flavor. The same secret that has propelled our Mango Cake to its’ internet fame.
Year after year I have enjoyed Italian ice cream (gelato) during my visits to Germany. So much that I had to make it at home. Thanks to the purchase of my Cuisinart ice cream maker, which makes gelato, ice cream and sorbet, I can now make customized frozen treats.
Gelato Vs. Ice Cream
Gelato is creamier, smoother and denser than conventional ice cream. Both are made with milk, cream and sugar. However, authentic gelato is made with less cream. And often with no egg yolks.
Ice cream contains at least twice the amount of fat or more, than gelato. In addition to that, gelato is churned at a slower rate, so less air is whipped into gelato, which keeps it more dense and creamy. With more milk solids in the product, the amount of sugar used in the recipe is also relatively lower.
Italian gelato is also more flavorful because it is denser, and the lower amount of fat allows a better perception of the flavors. Not to mention the fact that it is also served at slightly warmer temperature — about 7 to 12 degrees Fahrenheit - so that helps you appreciate the flavors better too.
Creamier, smoother, lighter and more flavorful, gelato sounds like a win-win to me.
Ingredients
Mango, Milk, Cream, Sugar, Milk Powder, Corn Starch, Salt
Mango: I would recommend mango puree, alphonso or kesar variety, either canned or made from frozen mango chunks, available at Indian grocery stores or online.
Canned mango puree is available as sweetened or unsweetened. Adjust the sugar if using sweetened puree. Using a flavorful variety such as alphonso or kesar is going to give you a reliable and unmatchable flavor!
If you don’t have access to the above mentioned products, and decide to use locally available fresh fruit, then only use flavorful mangoes that are not fibrous. You can puree the pulp and simmer it down until thick/reduced to about half in volume. This will intensify the taste and flavor.
Milk: Since we are using less cream in this recipe, it is better to use whole milk.
Heavy Cream: Check below for other alternatives and cool tricks for making creamy gelato.
Sugar: You can also use half sugar and half honey or maple syrup too. But that may impart a mild flavor.
Milk Powder: This will increase the milk solids in the gelato without increasing the liquid content. So it helps make your gelato more creamy and milky, while keeping it less icy.
Corn Starch: No eggs for this recipe. I thicken the milk with corn starch or vanilla custard powder (Bird’s brand) and it works perfectly well and helps distribute the fat.
Salt: Just a little bit will enhance the sweetness and flavor.
Variations
This mango gelato is vegetarian, gluten free, egg free, nut free, low sodium and soy free. Below are a few suggestions, some of which I have not tried.
- Vegan/Dairy free: I have not tried this, but you could try coconut milk instead of dairy milk; coconut cream instead of heavy cream. And/or enrich the milk with walnuts as I suggest below for the richer version. Use non-dairy milk powder.
- Refined Sugar Free: Try maple syrup or honey instead of sugar. Although these sweeteners will still add sugar to the recipe, they also provide a small amount of other nutrients.
- Intensify Flavor: When scooping the mango gelato into storage container, randomly pour some mango puree and give a quick swirl. Or serve with extra mango chunks.
- Richer: Combine the milk with one cup of walnuts and blitz in a high speed blender until very smooth. Pour this walnut milk through a large sieve or colander that has been lined with two layers of cheese cloth. This walnut milk will give a richer result like our creamy healthy hot chocolate.
Storage
Place a piece of parchment paper on top of the gelato and store in an airtight container to prevent ice crystal formation. I love these Tovolo ice cream containers. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
Serving Suggestions
Let the gelato thaw a bit at room temperature or in refrigerator to soften its texture before scooping it out. Serve it as scoops of ice cream — just plain, with mango chunks or a drizzle of mango puree. Enjoy it in a cone or a waffle cup.
Create a sundae if you like, with layers of gelato, chopped fruit, cream or fruit sauces, wafers! For a twist, top with chocolate sauce and/or nuts.
Mango Nutrition Facts
Apart from being one of the most popular fruits in the world, mangoes come with a bunch of nutrients.
- They are a great source of vitamin C, vitamin A, folate, vitamin K, vitamin B-6, potassium, fiber, and calcium.
- Rich in antioxidants zeaxanthin and beta carotene, which support eye health and prevention of certain cancers.
- It is a great fruit for staying regular and for prevention of constipation.
More Mango Recipes
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Mango Gelato
Ingredients
- 1¼ cup whole milk
- ¼ cup milk powder non-fat
- ⅓ cup sugar
- 1½ tablespoon corn starch or vanilla custard powder, Bird’s
- ⅛ teaspoon salt
- ¾ cup heavy cream
- 2 cups mango puree alphonso or kesar variety, see note
Equipment
Instructions
- Dissolve corn starch in ⅓ cup milk and stir well until smooth.
- Take the remaining milk, milk powder and sugar in a large saucepan and bring it to a boil over medium high heat.
- Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
- Stir in salt, heavy cream and mango puree until well combined.
- Chill the mixture in refrigerator for several hours/overnight or over an ice bath.
- Freeze the mixture in your gelato maker according to the manufacturer’s instructions. Check note below for gelato/ice cream machine settings.
Notes
- Ice Cream/Gelato Maker:
- If you don’t have an ice cream machine with the gelato setting, but are able to adjust the speed of churning, then lower that a bit to incorporate less air into the mixture.
- Even otherwise, most home ice cream machines do not incorporate as much air as commercial ice creams, so you should be able to make something that is close to gelato even with a regular ice cream machine.
- Storage: Place a piece of parchment paper on top of the ice cream and store in an airtight container to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
- Mangoes:
- For perfect flavor and taste I only recommend using alphonso or kesar frozen mango or canned pulp available online or at Indian stores.
- Thaw frozen mango to allow any ice to melt off before making a puree.
- If you find fresh flavorful mangoes, that are not fibrous, then puree the fruit and simmer it down until thick/reduced to about half in volume. This will intensify the taste and flavor.
- If making a puree using fresh fruit, you may strain it through a sieve to make sure it is smooth and fiber-free.
- More tips on choosing and preparing mangoes in this post.
- For other variations, tips and serving suggestions, scroll up the page to the blog post.
Beth
My son is going to love this recipe! I can't wait to make this again!
Roxana Begum
Thanks Beth. Hope you enjoy making it for him.
Jersey
I love gelato! So creamy and delicious!
kerri
I live in Florida so it's pretty much warm year round. Mango sounds so deliciously refreshing!
Shadi
Love how easy this recipe is. It’s perfect for our family!
Chris
Mango is one of my all time favourite fruits so this gelato is right up my street!!