Mango Gelato

Gelato has been on my to-make list ever since I bought my ice cream maker which was some 3 years ago. So when I saw the recipe for mango gelato in King Arthur flour’s newsletter, I knew it was time to make this icy, creamy treat.

Gelato is the Italian word for Ice cream. I searched online for the differenc between ice cream and gelato, there is a ton of information, but I understood was that gelato has less air incorporated because it is churned much slower. Also gelato uses more milk than cream, so it has less fat than ice cream. Read this post from Serious eats to get a better understanding of the differences.

We bought a crate of ripe mangoes from the Indian store and I used a couple to make this. If you don’t have fresh mangoes, then feel free to use frozen mango chunks. 

Mango Gelato

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• Coursedessert
• CuisineItalian

Servings	Prep Time
1 quart	10 minutes

Cook Time

20 minutes

Servings Prep Time 1 quart 10 minutes

Cook Time 20 minutes

Mango Gelato Yum Print Recipe Coursedessert CuisineItalian Servings Prep Time 1 quart 10 minutes Cook Time 20 minutes Servings Prep Time 1 quart 10 minutes Cook Time 20 minutes

Ingredients

• 1 cup Milk
• 2/3 cup Heavy Cream
• 1/3 cup Sugar
• 1/8 tsp Salt
• ¼ cup milk Dry powder
• 5 cups mango mango Fresh chopped or frozen chunks - (about 2-3 medium es)
• 2 tbsp Lemon juice
• 2 Egg yolks
• 3 tbsp Orange Liqueur Vodka or

Servings: quart

Instructions

1. Defrost the frozen mango chunks by either leaving them at room temperature or in the microwave.
2. In a blender, puree mango chunks with lemon juice until almost smooth.
3. Make the Custard: In a small saucepan, whisk milk, sugar, salt, milk powder. Cook over medium heat, stirring frequently, until the mixture starts to simmer.
4. While the milk/ sugar mixture is heating, whisk the 2 egg yolks in a bowl.
5. Gradually pour the hot milk mixture into the bowl with egg yolks, whisking as you pour. Stir to combine, then transfer the entire mixture back into the saucepan.
6. Stir the custard over medium-low heat for a couple minutes until it thickens a bit.
7. Remove from the heat and stir in the heavy cream.
8. Stir in the mango mixture into the custard. Mix well, cover and refrigerate until thoroughly chilled, about 4-6 hours or overnight preferred.
9. follow your ice cream maker instructions and churn the gelato untiol thick, at the very end of the churning, add the liqueur and churn until well mixed.
10. Transfer into an airtight freezer safe container.

Recipe Notes

We enjoyed or ice cream with a drizzle of caramel.

Sending this over to Valli's Summer Special Mela @ Cooking4allSeasons.

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