Mango Gelato | Easy Homemade (2024)

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, availableatIndian 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 belowfor 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 ahigh speed blenderuntil very smooth. Pour this walnut milk through a largesieveorcolanderthat 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 ofvitamin C, vitamin A, folate, vitamin K, vitamin B-6, potassium, fiber, and calcium.
• Rich in antioxidants zeaxanthin and beta carotene, which supporteye healthand prevention of certaincancers.
• It is a great fruit for staying regular and for prevention of constipation.

More Mango Recipes

Full Recipe Video

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