Mango Gelato

This mango gelato, made with mangoes, lemon or lime, sugar, and heavy cream, is just like ice cream except a little lovelier.

Mango Gelato

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.

Mango Gelato

  • Quick Glance
  • (2)
  • 20 M
  • 3 H, 20 M
  • Makes about 1 quart
5/5 - 2 reviews
Print RecipeBuy the Ice Cream & Sorbets: Cool Recipes cookbook

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Special Equipment: Ice cream maker


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Fill a large bowl or pot halfway with ice water.
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.
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.
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.
Print RecipeBuy the Ice Cream & Sorbets: Cool Recipes cookbook

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Recipe Testers Reviews

This is an easy, creamy delicious gelato. The texture is great and not icy at all. And the lemon or lime juice perks up the mango, which can sometimes be too sweet for me. I got about 2 1/2 cups mango from 2 large mangoes. I might try the recipe with coconut milk or coconut cream in place of heavy cream next time to make a dairy-free version.


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  1. Made this yesterday and it is amazingly good. So much easier than the egg custard style recipes, and an absolutely fabulous fresh mango taste. I will be making this again and again. Thank you so much for this one!

  2. This was an edible dream, a perfect mango dream. I could not believe how well the gelato turned out. Remarkably easy, rich and bright with ripe mango flavor. I was going to sprinkle with a few candied jalapenos, but, why? The yield was a quart, and I look forward to more!

      1. Hang on to your hat! Or, your throat. I used to consider myself a bit of a fire-eater, but it appears that the time has come to consign myself to the medium-spicy realm. Candied jalapenos have spark to spare, and a bonus is the incendiary simply syrup you are left with from the process–you could have a devil of a margarita! Hmm, perhaps you can grind the candied jalapenos to a granular consistency and just dust your gelato with a discreet little touch.

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