Mango Gelato

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

Mango Gelato Recipe

  • Quick Glance
  • 20 M
  • 3 H, 20 M
  • Makes about 1 quart


  • 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


  • 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.
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