Creamy mango gelato is the perfect anytime treat!
This looks festive served in glass bowls with a pretty edible blossom, such as a nasturtium, violet or calendula, tucked on top. Let it follow a salad luncheon or a Moroccan or Asian dinner menu featuring duck or grilled pork or chicken kebabs.
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureCreamy, Fruity, Sweet
- 1/3 cup sugar
- ½ cup water
- 2 pounds ripe mangoes (about 2 large mangoes)
- 3 tablespoons freshly squeezed lime or lemon juice
- 2/3 cup heavy or whipping cream
Prepare a large bowl or pan of ice water.
In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.
Peel and dice the mangoes, discarding the seeds, and puree the mangoes in a blender or food processor with the juice and syrup.
Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.
2005 Lou Seibert Pappas
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up – please try again.
We are adding your Comments.
Thank you! Your comment has been added.
We are sorry. There was an error tyring to post your rating and review.
Your comment will appear after our editors have had a chance to review it.