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.
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.
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.
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.
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.
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
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Zaalouk (Moroccan Eggplant Dip)
- Red Pepper Flakes
- Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
- The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
- Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
- Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
- Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
- Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
- Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
- Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
- Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.
- Cooking Eggplants:
- Grill: Roast eggplants on charcoal or gas grill for 20 to 30 minutes, turning them slowly in between, until skin turns darker and shrinks.
- Broil: Cut eggplants lengthwise into halves and place the cut side down on a foil lined baking sheet. Place on the second rack and broil until skin turns darker and shrinks, about 20 minutes.
- Stovetop: Peel the eggplants completely, only some stripes or leave the skin on if you don’t mind it. Cut the eggplants into small pieces. Steam on high heat until soft or cook in a pan with some water until soft and mushy.
- Easy Zaalouk: Combine all ingredients with ⅓ cup of water and cook it over stove top until softened. Mash it up well and drizzle olive oil.
- Peeled and deseeded tomatoes: If you prefer, you can blanch the tomatoes. Cut a small cross on the surface of tomatoes and dump them in hot boiling water. After a minute, pick out the tomatoes and peel the skin, cut them into halves and deseed. Chop them into small pieces.
- Use more tomatoes if you want the dip to be saucy. You may even try using a little bit of tomato paste to give it thickness.
- Leftovers: Can be refrigerated for 4 to 5 days. You can freeze zaalouk for couple months. Thaw and reheat. Adjust the consistency, evaporating or adding water as needed. Check the seasoning as well.
- Nutrition facts not including any added salt.
- For other variations, tips and serving suggestions, scroll up the page to the blog post.
- 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.
- 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.
- 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.