As a professional food blogger, I reveal the secret behind my Mango Gelato Recipe that yields creamy, luscious, intensely flavored mango you can keep on hand all year.
I still remember the first time I coaxed the heat of summer into a scoop that stopped dinner conversation cold. This Mango Gelato Recipe began as a scrappy experiment with very ripe mangoes and a splash of heavy cream that somehow made the fruit sing louder, like it was wearing its Sunday best.
I keep one small trick up my sleeve that makes the mango taste almost tropical even in January, and yeah I screw up sometimes, but those mistakes taught me more than any perfect batch. If you like bright honest flavor this Creamy Gelato Recipe might make you rethink store bought stuff.
Ingredients
- Loaded with vitamin A and C, fibre, natural sugars, gives bright tropical sweetness.
- Adds creamy mouthfeel protein and calcium balances the mango, not too heavy.
- Rich in fat makes silky texture and velvety feel, boosts flavour.
- Main sweetener quick energy carbs helps mouthfeel can mask delicate fruit tang.
- Gives smoothness scoopability prevents icy crystals and keeps gelato soft.
- Bright acidic kick lifts sweetness adds freshness few calories vitamin C.
- Enhances flavours reduces sweetness perception when balanced tiny mineral boost.
- Adds warm aroma rounds edges makes fruit notes seem deeper and softer.
Ingredient Quantities
- About 3 very ripe mangoes, peeled, pitted and pureed to make about 2 cups (450 g) mango puree
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2/3 cup (135 g) granulated sugar
- 2 tablespoons light corn syrup or glucose syrup
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (optional)
How to Make this
1. Peel, pit and puree about 3 very ripe mangoes until you have roughly 2 cups (450 g) of smooth mango puree; for extra silky gelato push the puree through a fine mesh to remove fibers, its worth the extra 2 minutes.
2. In a medium saucepan combine 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2/3 cup (135 g) granulated sugar and 2 tablespoons light corn syrup; stir over medium heat until the sugar is completely dissolved and the mixture is hot and steamy but not boiling.
3. Remove the pan from heat and stir in 1 tablespoon fresh lime juice, 1/4 teaspoon fine sea salt and 1 teaspoon pure vanilla extract if using; the lime wakes up the mango and the salt brings out the sweetness.
4. Whisk the cooled milk mixture into the mango puree until totally smooth and homogenous; taste and if it seems too sweet or flat add a bit more lime or a pinch more salt.
5. Chill the mixture thoroughly — an ice bath then refrigerate until very cold, at least 4 hours or overnight; also make sure your ice cream machine bowl has been pre chilled in the freezer for 24 hours if your machine needs it.
6. Churn the cold mixture in your ice cream maker according to the manufacturer directions until it reaches a soft, scoopable gelato texture, usually 20 to 30 minutes; the corn syrup helps keep it smooth and less icy.
7. Transfer the gelato to a shallow, airtight container, press plastic wrap directly onto the surface to prevent ice crystals, then freeze until firm enough to scoop, 2 to 4 hours (overnight is fine).
8. Let the gelato sit at room temperature 5 to 10 minutes before scooping so it softens a bit — gelato is best served a touch warmer than ice cream. Enjoy, and if you want a brighter pop next time try a splash more lime or a tiny extra pinch of salt.
Equipment Needed
1. Paring knife and cutting board (for peeling, pitting and slicing mangoes)
2. Blender or food processor (to puree the mango into about 2 cups)
3. Fine mesh sieve (optional, for an extra silky puree, worth the 2 extra minutes)
4. Medium saucepan (to heat milk, cream, sugar and corn syrup)
5. Whisk (to dissolve the sugar and blend the milk mixture)
6. Rubber spatula (to scrape the blender and transfer mixture)
7. Measuring cups and spoons (for milk, cream, sugar, corn syrup, lime, salt, vanilla)
8. Large bowl and plenty of ice (for an ice bath to chill the mixture quickly)
9. Ice cream maker or prechilled freezer-bowl machine (to churn the gelato)
10. Shallow airtight container and plastic wrap (press wrap onto the surface before freezing)
FAQ
Mango Gelato Recipe Substitutions and Variations
- Mango puree: use frozen mango chunks thawed and blitzed to puree or a 1:1 canned mango puree, it’ll save time and still give that fresh flavor; ripe peaches or papaya work too if you want a different twist.
- Whole milk: swap for full fat coconut milk for a dairy free version, same volume, note you’ll get a hint of coconut; or use 2% milk plus 2 tablespoons milk powder per cup to boost creaminess if you don’t have whole milk.
- Heavy cream: replace with chilled coconut cream (scoop the thick top from a can) for dairy free, or blend mascarpone with a little milk (about 3/4 cup mascarpone plus 1/4 cup milk to equal 1 cup cream) for a super rich texture.
- Light corn syrup: use light agave syrup or honey in the same amount to help prevent iciness, but if you use honey cut the granulated sugar by about 1 to 2 tablespoons since honey is sweeter, or use simple syrup 1:1 as a neutral swap.
Pro Tips
– Strain the mango puree through a fine mesh and press with the back of a spoon or a rubber spatula, you’ll remove fibers and get a silkier mouthfeel that really feels gourmet even if you rush everything else.
– Chill everything thoroughly before churning — the colder the mix and the freezer bowl the faster it forms and the less icy it gets. If you’re in a hurry spread the mix in a shallow metal pan and pop it in the freezer for 20 to 30 minutes before putting it in the machine.
– If you want scoopable gelato straight from the freezer add a little alcohol or glycerin to the base, like 1 to 2 teaspoons of vodka or 1 teaspoon glycerin, it lowers the freezing point so it never turns into a rock. Don’t add too much or you’ll taste the booze.
– Avoid big ice crystals by transferring churned gelato to a shallow airtight container, press plastic wrap directly onto the surface and freeze. When serving, let it sit 5 to 10 minutes at room temp to soften, if you try to scoop it right away you’ll just tear it and get a flaky texture.
Mango Gelato Recipe
As a professional food blogger, I reveal the secret behind my Mango Gelato Recipe that yields creamy, luscious, intensely flavored mango you can keep on hand all year.
6
servings
339
kcal
Equipment: 1. Paring knife and cutting board (for peeling, pitting and slicing mangoes)
2. Blender or food processor (to puree the mango into about 2 cups)
3. Fine mesh sieve (optional, for an extra silky puree, worth the 2 extra minutes)
4. Medium saucepan (to heat milk, cream, sugar and corn syrup)
5. Whisk (to dissolve the sugar and blend the milk mixture)
6. Rubber spatula (to scrape the blender and transfer mixture)
7. Measuring cups and spoons (for milk, cream, sugar, corn syrup, lime, salt, vanilla)
8. Large bowl and plenty of ice (for an ice bath to chill the mixture quickly)
9. Ice cream maker or prechilled freezer-bowl machine (to churn the gelato)
10. Shallow airtight container and plastic wrap (press wrap onto the surface before freezing)
Ingredients
About 3 very ripe mangoes, peeled, pitted and pureed to make about 2 cups (450 g) mango puree
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
2/3 cup (135 g) granulated sugar
2 tablespoons light corn syrup or glucose syrup
1 tablespoon fresh lime juice
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract (optional)
Directions
- Peel, pit and puree about 3 very ripe mangoes until you have roughly 2 cups (450 g) of smooth mango puree; for extra silky gelato push the puree through a fine mesh to remove fibers, its worth the extra 2 minutes.
- In a medium saucepan combine 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2/3 cup (135 g) granulated sugar and 2 tablespoons light corn syrup; stir over medium heat until the sugar is completely dissolved and the mixture is hot and steamy but not boiling.
- Remove the pan from heat and stir in 1 tablespoon fresh lime juice, 1/4 teaspoon fine sea salt and 1 teaspoon pure vanilla extract if using; the lime wakes up the mango and the salt brings out the sweetness.
- Whisk the cooled milk mixture into the mango puree until totally smooth and homogenous; taste and if it seems too sweet or flat add a bit more lime or a pinch more salt.
- Chill the mixture thoroughly — an ice bath then refrigerate until very cold, at least 4 hours or overnight; also make sure your ice cream machine bowl has been pre chilled in the freezer for 24 hours if your machine needs it.
- Churn the cold mixture in your ice cream maker according to the manufacturer directions until it reaches a soft, scoopable gelato texture, usually 20 to 30 minutes; the corn syrup helps keep it smooth and less icy.
- Transfer the gelato to a shallow, airtight container, press plastic wrap directly onto the surface to prevent ice crystals, then freeze until firm enough to scoop, 2 to 4 hours (overnight is fine).
- Let the gelato sit at room temperature 5 to 10 minutes before scooping so it softens a bit — gelato is best served a touch warmer than ice cream. Enjoy, and if you want a brighter pop next time try a splash more lime or a tiny extra pinch of salt.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 226g
- Total number of serves: 6
- Calories: 339kcal
- Fat: 17.5g
- Saturated Fat: 10.8g
- Trans Fat: 0.08g
- Polyunsaturated: 0.33g
- Monounsaturated: 3.3g
- Cholesterol: 45mg
- Sodium: 136mg
- Potassium: 268mg
- Carbohydrates: 43.9g
- Fiber: 1.2g
- Sugar: 42.3g
- Protein: 4g
- Vitamin A: 250IU
- Vitamin C: 30mg
- Calcium: 106mg
- Iron: 0.18mg
