Bakes by Chichi

Simple Delicious Recipes

  • Home
  • ABOUT ME
  • Recipes
    • Appetizers (Starters)
    • Breakfast
    • Cakes
    • Cupcakes and Cake Pops
    • Cheesecake
    • Cocktails
    • Cookies
    • Desserts
    • Dinner
    • Drink
    • Healthy Recipes
    • No Bake Recipes
    • Salad
  • Contact
  • WORK WITH ME
  • PRIVACY POLICY
  • Videos

The Best Homemade Mango Gelato

August 31, 2021 by ChiChi Dodoo 4 Comments

Jump to Recipe Print Recipe

The Best Homemade Mango Gelato – this rich and creamy tropical gelato is light and  refreshing. Bursting with ripe mango flavour, this fruity dessert is perfect for hot days. 

Mango Gelato

When it comes to gelato or ice cream flavours, I keep it simple by going for vanilla, however recently I tried this amazing mango gelato which converted me.  And being me, I just had to make some at home. I found this brilliant recipe by Cristina Bowerman multi-talented chef which I adapted to make this mango gelato. 

Mango is one of my favourite fruits.  During the summer months, different types of mangoes are available. My favourites are honey, Alphonso and  Kesar mangoes. They are sweet and their pulps are smooth and without stringy fibrous texture. It makes them perfect for making gelato. 

Fresh mangoes are the best, but over my side of the world, quality mangoes can be pricey or sometimes unavailable as they are seasonal. In place of that, you can use frozen chunks or tinned mango puree. 

Honey Mango

What is Gelato

Gelato is an Italian ice cream. It is made with milk and cream just like ice cream.  However gelato contains a greater proportion of whole milk to cream, whereas ice cream contains more cream than milk. The lower fat content of Gelato allows for flavours to burst through. Which makes it great base for adding in fresh fruits like mango. 

The Best Homemade Mango Gelato

Let's get into making this Mango Gelato

To make the Mango Gelato you will need these ingredients:  

Mango –  Alphonso, Kesar or Honey mangos are absolutely delicious and have so much flavour.  Their flesh is smooth and not stringy which make them perfect for this recipe. You can use either fresh, canned puree or frozen mango chunks. 

Whole milk – The high fat content in whole milk is the key to making creamy ice cream. It prevents large ice crystals forming during the freezing process. I do not recommend using low fat milk as this will make your ice cream too icy and hard to scoop.  

Cream – You can use whipping or double cream. The high fat content in either of these creams coats the ice crystals, preventing them from enlarging. 

Skimmed milk powder – The milk powder absorbs excess water and gives a creamier flavour. 

Sugar – Caster or granulated sugar gives sweetness and adds body to the ice cream.

Liquid glucose – This helps reduce ice crystals, will add body, creaminess and stability to the ice cream. You can substitute it with corn syrup. 

Dextrose or Glucose powder – It  is less sweet than sugar, so by replacing some of the sugar with dextrose, we can make the ice cream less sweet . It also slows the freezing time and helps achieve a silky soft texture.

How to make the Mango Gelato

To start, make the base by heating milk and cream to 45° C.  Add a splash of the warm cream mixture to the glucose and stir until dissolved. Combine the dry ingredients and then whisk into the cream mixture.

Next transfer the gelato base to a bowl and set over an ice bath and whisk until cool. Chill the gelato base in the fridge overnight. 

Pour the mixture into an ice cream maker and churn following the machine’s instructions. When the mixture is thickened, transfer to a freezer-safe container and allow to freeze for at least 3 hours.

Creamy Mango Gelato

Store your gelato in an airtight container in the freezer. I found these containers on Amazon they are great for storing the gelato. 

Before serving leave the gelato to come to room temperature for 10-20 minutes before scooping. Enjoy it in a cone. 

For more mango inspired recipes check these out:

Mango Mojito Sorbet Floats
Mango Blueberry Soy Smoothie
Mango Lime Lassi Ice Lollies

Creamy Mango Gelato

The Best Mango Gelato

This rich and creamy tropical gelato is light and  refreshing. Bursting with ripe mango flavour, this fruity dessert is perfect for hot days. 
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: Gelato
Servings: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Freezing Time: 3 hours
Servings: 8
Calories: 143kcal

Equipment

  • Thermometer
  • Ice cream maker

Ingredients

  • 325 ml (1 ½ cups) whole milk
  • 125 ml (½ cup) whipping cream
  • 2 tablespoons liquid glucose
  • 2 tablespoons skimmed milk powder
  • 50 grams (¼ cup) caster sugar
  • 5 teaspoons dextrose or glucose powder
  • 3 ripe mangoes peeled and pureed, or 450 g can mango puree

Instructions

  • In a large saucepan, mix milk and cream in a saucepan and gently heat to 45°C.
  • In a small bowl, mix together glucose and a splash of the warm cream mixture. Stir until incorporated. Add the glucose mixture back to the pan.
  • Mix together milk powder, sugar and dextrose and whisk them into the milk mixture. Keep whisking to dissolve any lumps. Bring the mixture to 85°C and cook out for 5 minutes, stirring continuously. Stir in the mango puree and mix well.
  • Prepare an ice bath by filling a large bowl with ice and cold water (a metal container will chill faster than glass or plastic). Transfer the gelato base to a bowl and set over the ice bath. Whisk until cool.
  • Chill the gelato base in the fridge overnight.
  • Put the cooled gelato base in your ice cream maker and churn according to the machine instructions.
  • Transfer the gelato to an airtight freezer safe container and freeze for 2-3 hours before serving.

Notes

Before churning the ice cream chill the canister by placing in the freezer for 24 hours. 
Recipe adapted from Cristina Bowerman- Great Italian Chefs

Nutrition Information

Serving: 128g | Calories: 143kcal | Carbohydrates: 22.09g | Protein: 3.56g | Fat: 5.15g | Saturated Fat: 3.024g | Polyunsaturated Fat: 0.263g | Monounsaturated Fat: 1.475g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 200mg | Fiber: 0.9g | Sugar: 20.33g | Vitamin A: 782IU | Vitamin C: 20.5mg | Calcium: 71mg | Iron: 0.2mg
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi
Mango Gelato

Similar Recipes

  • Strawberry Cheesecake Ice CreamStrawberry Cheesecake Ice Cream
  • No Churn Mars Ice CreamNo Churn Mars Ice Cream
  • Candy Cane Peppermint Ice Cream & Peppermint Meringue CookiesCandy Cane Peppermint Ice Cream & Peppermint Meringue Cookies
  • No Ice Cream Maker Chocolate Hazelnut Ice CreamNo Ice Cream Maker Chocolate Hazelnut Ice Cream

Related

Filed Under: Desserts, Ice Cream & Frozen Treats, No Bake Dessert Tagged With: fruity ice cream, gelato, summer dessert

« Amaretto Peach Almond Galette
Biscoff Chocolate Chunk Cookies »

Comments

  1. Abena says

    September 1, 2021 at 3:48 pm

    5 stars
    Fantastic recipe!

    Reply
  2. Sean says

    September 1, 2021 at 4:01 pm

    5 stars
    Amazing and very helpful recipe.

    Reply
  3. Emily says

    February 21, 2022 at 11:58 am

    I know it won’t be the same but What can I substitute for 2T liquid glucose and 5T dextrose or glucose powder? Thanks!

    Reply
    • Avatar photoChiChi Dodoo says

      February 22, 2022 at 9:13 pm

      Hi Emily, Corn syrup can be used in place of glucose. I cannot advise what to substitute the dextrose with. You can leave it out and the gelato will still turn out fine.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe Archives

Recipe Categories

Readers Favourite

Strawberry Vodka Mojito
Spicy Cajun Tiger Prawns
Red Velvet Cheesecake Cupcakes
Meat Pie

Recent Posts

  • Passion Fruit Caipiroska
  • Roasted Strawberry Cake
  • Watermelon Lemonade
  • Cherry Chocolate Mousse
  • Rosé Spritzer

Popular Recipes

Strawberry Vodka Mojito
Spicy Cajun Tiger Prawns
Red Velvet Cheesecake Cupcakes
Meat Pie
Scones

web design by britishvirtualmanagement