Go Back
–+ servings
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
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