Mango Gelato

by Lou Seibert Pappas
from Ice Cream & Sorbets: Cool Recipes
(Chronicle, 2007)
Makes about 1 quart

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.—Lou Seibert Pappas

convert Ingredients
1/2 cup sugar
1/2 cup water
2 pounds (about 2 large) ripe mangoes
3 tablespoons freshly squeezed lime or lemon juice
2/3 cup heavy (whipping) cream

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Method
1. Prepare a large bowl or pan of ice water.

2. 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.

3. Peel and dice the mangoes, discarding the seeds, and purée 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.

4. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.

Recipe © 2005 by Lou Seibert Pappas. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.