Mango Gelato

This mango gelato is creamy, indulgent and loaded with mango flavour. It's the perfect creamy, frozen treat with some tropical flair.

📝 Ingredients

• 2 1/2 cups mango purée, (2-3 large ripe mangoes)
• 1 cup whole milk
• 1 cup thickened cream (heavy cream)
• 2/3 cup white granulated sugar
• 2 tablespoons liquid glucose or light corn syrup
• 2 tablespoons cornflour (US cornstarch) ((8 tsp, notes 1))
• 1 tablespoon lime juice ((notes 1))

👨‍🍳 Instructions

1. 1To make the mango puree, cut the flesh away from the skin and seed of the mangoes. Discard the skin and seed but add the flesh to a blender and puree until very smooth. Measure out 2 ½ cups into a medium bowl.
2. 2Pour the milk, cream, sugar and corn syrup/glucose into a heavy based medium saucepan over low-medium heat. Bring it just to a simmer.
3. 3Meanwhile, in a medium bowl, whisk together the mango purée cornflour.
4. 4Once the milk mixture is simmering, whisk the mango mixture into it.
5. 5Return to the saucepan and cook over medium heat stirring often until it comes to a boil. Let it cook another minute or so until it coats the back of a spoon thickly.
6. 6Pour the mixture into a bowl and stir in the lime juice. Cover with plastic wrap then chill for at least 2 hours or overnight before churning.
7. 7Pour the mango mixture into the bowl of your ice cream machine and churn according to manufacturers instructions. I churn in my Cuisinart for 40 minutes.
8. 8Transfer to a freezer safe container with a tight fitting lid and freeze for 4-6 hours or overnight.
9. 9Please take a moment to leave a comment & rating. It's appreciated and so helpful.