Ingredients:

  • cups (300g) Ripe Mangoes, pureed
  • cup Whole Milk
  • cup Heavy Cream (35% fat)
  • /4 cup Granulated Sugar
  • tablespoon Fresh Lime Juice
  • Pinch of Salt

Instructions:

  1. Peel and chop the fresh mangoes. Blend until completely smooth. If using frozen mangoes, gently warm slightly to aid blending.
  2. In a medium saucepan, gently warm the whole milk, sugar, and salt over low heat until the sugar is fully dissolved. Do not boil.
  3. Remove the milk mixture from the heat and whisk in the heavy cream and lime juice. Allow this base mixture to cool completely to room temperature.
  4. Once the dairy base is cool, gently fold in the prepared mango purée until uniformly combined. Taste and adjust sweetness or acidity if needed.
  5. Cover the mixture and refrigerate for at least 4 hours, but ideally overnight. This chilling step is crucial for the best texture.
  6. Churn the chilled base according to your ice cream maker's manufacturer instructions.
  7. Transfer the freshly churned gelato (which will be soft-serve consistency) to an airtight container. Freeze for 2-3 hours for a firm, scoopable texture.