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Mango Gelato

Creamy and decadent homemade mango gelato recipe that is easy to make. A perfect summer frozen treat that is packed with ripe mango flavor.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Freezing Time:: 6 hrs
Total Time: 6 hrs 30 mins
Course: Dessert
Cuisine: Italian
Servings: 1 quart


  • 2 Egg yolks
  • 1 cup Milk
  • cup Sugar
  • ¼ cup Dry milk powder*
  • tsp Salt
  • cup Heavy Cream
  • 4 cups Mango Puree*
  • 2 tbsp Lemon juice, optional
  • ¼ tsp Ground Cardamom, optional
  • 3 tbsp Orange Liqueur or Vodka, optional


  • Whisk the egg yolks in a bowl until creamy and smooth. Set aside.
  • In a medium size saucepan, whisk milk, sugar, milk powder, and salt. Cook over medium heat, stirring frequently, until the mixture starts to simmer.
  • Gradually pour some 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.
  • Place the saucepan back on the stove. Cook the custard over medium-low heat for a 2~3 minutes, stirring constantly, or until it thickens a bit and starts to coat the back of a wooden spoon.
  • Remove the pan from heat and stir in the heavy cream.
  • Stir in the mango mixture along with ground cardamom (if using) into the custard. Mix well, cover and refrigerate until thoroughly chilled, about 4-6 hours or overnight preferred.
  • Follow your ice cream maker instructions and churn the gelato until thick, at the very end of the churning, add the liqueur and churn until well mixed.
  • Transfer into an airtight freezer safe container.


  • Defrost the frozen mango chunks by either leaving them at room temperature or in the microwave.
  • In a blender, puree mango chunks with lemon juice until almost smooth.
  • If using fresh ripe mangoes, then peel, chop and grind to a paste. Then pass it through a sieve to make it smooth and creamy. Skip this step if using Asian style mangoes.
  • Preferably use whole fat powdered milk, but nonfat will work as well.
  • Make sure to temper the eggs with little bit of hot milk mixture to prevent scrambling the eggs.


Calories: 137kcal
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