This mango gelato, made with mangoes, lemon or lime, sugar, and heavy cream, is just like ice cream. Except a little lovelier.
Can I Use Frozen Mango?
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. Do as you wish but we’d rather not sacrifice that robust tropical taste.
- Quick Glance
- 20 M
- 55 M
- Serves 8
Special Equipment: Ice cream maker
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, 2 to 3 minutes.
Immediately place the pan in the ice water and let it cool, stirring occasionally, until the sugar syrup is at room temperature.
Peel and dice the mangoes, discarding the pits. Process the 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, probably 20 to 30 minutes.
Transfer to a resealable container, cover, and freeze until firm, about 2 hours. Scoop into bowls and serve. Originally published April 27, 2007.
Recipe Testers' Reviews
My spouse commented, "Mmmm, mango-y." This is exactly what makes this mango gelato so delightful. It tastes deliciously of mango with a subtle creaminess and brightness from the citrus.
My mangos weren't quite as ripe as I thought that they were, but as I had already started peeling, I decided to take my chances. This recipe was very forgiving of the almost ripe enough mango and it was still lovely, though I want to try again with oozy, almost too ripe mangos, as I think the mango flavor would be completely amped up.
The gelato is a bit easier to serve with a few minutes of rest before scooping and a higher quality ice cream scoop. It is a really pretty finished product that you could dress up with a few mint leaves or something similar and have a beautiful dessert to serve to guests.
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.