Not only is it National Ice Cream Month but it’s also National Ice Cream Day. Thought it seemed fitting to bring you an ice cream recipe! Mango Gelato specifically. I scream, you scream, we all scream for ICE CREAM! Okay, the screaming may not necessary, however ice cream is definitely a dessert I love. I have been making ice cream homemade since I bought an ice cream maker. Truth? Ice cream is so simple to make homemade and tastes SO much better. Call me an ice cream snob but I’ll never go back to store bought.
My recipe is technically a gelato and not ice cream. What’s the difference you ask? Both gelato and ice cream contain cream , milk, and sugar. An authentic gelato uses more milk and less cream than ice cream. Another difference? Gelato generally doesn’t use egg yolks, which are a common ingredient in ice cream. This quarantine while I have had eggs for the most part in different stents of ‘less trips to the grocery store’ I’ve been careful with my egg usage. When a recipe only calls for the yolks and not the whites I tend to not want to make that recipe.
Tried freezing a few egg whites and even the yolks, but I forgot to label how many I froze and ended up wasting those. Aiming to have less food waste overall, so that was a disappointment. This mango ‘gelato’ recipe I stumbled upon purely by default when creating it. It does require an ice cream maker. Sorry, not sorry. Definitely not into the no-churn recipes that call themselves ice cream. Call me a snob again, but whipping cream and adding sweetened condensed milk just doesn’t cut it. And don’t get me started on ‘nice’ cream.
Mangos in South Florida are in abundance depending on the variety starting in May and going all the way through September. The trees we had in the backyard growing up were all ripe in separate months: May, June, and July. Over the years we’ve had a few other mango varieties that have been ripe in July and August, but currently as of July 19th, I’m without a source for mangos. I was going to try this recipe once more to confirm the amount of simple syrup to add and also to shoot a better final shot, but the truth is, it really depends on how sweet your mangos are.
Without any mangos to recreate it once more, this seem pretty perfect as is. For those that still have mangos, this is a must make recipe. Simple, flavorful, and delish. And it doesn’t require you making a custard with egg yolks. Win win if you ask me. Happy National Ice Cream Day (and month!). Enjoy and have some today, or at least before mango season is over. It’s hot out there!
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Mango Gelato
It’s mango season. & if you have too many mangos on your hands, this Mango Gelato is a must make!! Mango, ginger, & mint is a flavor explosion!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 1 cup sugar
- 1 cup water
- 1 cup mint leaves
- 2 ripe mangos, peeled & diced, yields ~ 2 cups of mango
- 1 tbsp peeled and grated ginger, fresh
- 2 tbsp freshly squeezed lime juice
- Pinch of salt
- 3/4 cup heavy cream
Instructions
- Combine – in a small saucepan, the sugar, water, and mint and bring to a boil. Continue to let simmer until the sugar is completely dissolved.
- Remove from heat and let the mint steep, about 30 minutes.
- Pour syrup into a glass jar through a mesh strainer to remove mint leaves; let cool.
- Place the diced mango in a food processor and add 1/4 cup cooled syrup*, ginger, lime juice, and salt.
- Blend until super smooth. Taste to see if more simple syrup needs to be added (my mangos were super sweet and I only needed about 1/4 cup to help get the right consistency. You can add more, but add 1/4 cup at a time).
- Pour the mango puree into the ice cream maker and press start. Once it starts mixing, slowly pour the heavy cream into the mixer, so it combines with the mango puree. Once frozen, transfer into a freezer safe container and freeze for at least 4 hours.
- Serve and enjoy!
Notes
*Mangos come in all different sizes. The yield from my mangos gave me about 2 cups of mango. If your mangos are smaller, you might need a third mango, and if your mangos are larger, you might need just a tad less. Again, it’s right around 2 cups of mango.
*I have my mint simple syrup made up ahead of time. Start by adding just 1/4 cup, as you do need to add some to help it liquefy, but you also don’t want to add too much or it’s just too darn sweet! Add another tablespoon at a time until you reach your desired level of sweetness. If you don’t have mint, it will just be a simple syrup, but the mint with mango and ginger is a great flavor combo
- Prep Time: 5
- Cook Time: 20
- Category: Desserts
1 thought on “Mango Gelato”
With all the mangos around, this is just another great way to use them up. Looks delicious!