This mango gelato, made with mangoes, lemon or lime, sugar, and heavy cream, is just like ice cream except a little lovelier.
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.
- Quick Glance
- 20 M
- 3 H, 20 M
- Makes about 1 quart
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
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.