This mango gelato 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 Moroccan or Asian dinner menu featuring duck or grilled pork or chicken kebabs.–Lou Seibert Pappas
LC Mango Everlasting Note
Know the book Tuck Everlasting? You may have read back in junior high. We think of it each time we see packages of frozen mango at the store. By way of explanation, in the book, immortality turns out not to be quite as keen as one may think. And in reality, frozen mango sometimes turns out to be not quite as lovely as one may expect. While the latter is certainly convenient, it oft lacks the incomparably vibrant aroma and taste that a fresh ripe mango possesses. We’d much rather take a few moments and remind ourselves how to cut a mango than we would risk sacrificing that robust tropical taste. But that’s just us.
Special Equipment: Ice cream maker
Mango Gelato Recipe
- Quick Glance
- 20 M
- 3 H, 20 M
- Makes about 1 quart
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 2 pounds (about 2 large) very ripe mango
- 3 tablespoons freshly squeezed lime or lemon juice
- 2/3 cup heavy cream
- 1. Fill a large bowl or pot halfway with ice water.
- 2. In a medium saucepan over medium-high heat, bring the sugar and water to a boil, stirring occasionally. Boil until the sugar has dissolved and the syrup is clear. Immediately place the pan in the ice water and let it cool, stirring occasionally, until the sugar syrup is room temperature.
- 3. Peel and dice the mangoes, discarding the pits. Toss the chopped mango, along with the lime or lemon juice and the sugar syrup, in a blender or food processor and process until smooth. Transfer the mixture to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
- 4. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a resealable container, cover, and freeze until firm, about 2 hours. Scoop into bowls and serve.
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