How to Make the Perfect Mango Gelato
Italian · Easy · 265 min · 6 servings
This mango gelato is a silky smooth kid friendly frozen treat that is bursting with tropical mango flavor and comes together with just a handful of simple ingredients. Kids love the vibrant golden color and intensely fruity taste that makes it feel like a real Italian gelato experience at home.
Why this recipe works
This Mango Gelato recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 265 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups fresh or frozen mango chunks
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 3 large egg yolks
- 1 tbsp fresh lime juice
Step by step instructions
Step 1: Make the Mango Puree
Blend the mango chunks and lime juice in a blender until completely smooth. Set aside. If using frozen mango let it thaw for 10 minutes before blending for the smoothest results.
Step 2: Heat the Milk Mixture
Combine the milk, heavy cream, and half the sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture just starts to steam, about 4 minutes. Do not let it boil.
Step 3: Temper the Egg Yolks
Whisk the egg yolks and remaining sugar in a bowl until pale and thick. Slowly pour a ladleful of the hot milk mixture into the eggs while whisking constantly. Pour this tempered mixture back into the saucepan and cook over low heat stirring constantly until it coats a spoon, about 5 minutes. Stir in the mango puree.
Step 4: Chill and Churn
Cool the mixture over an ice bath then refrigerate for 1 hour until very cold. Churn in an ice cream maker according to manufacturer directions until thick and creamy. Transfer to a container and freeze for at least 3 hours until firm.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → full fat oat milk for a dairy free version though texture will be slightly icier
- egg yolks → 2 tablespoons cornstarch whisked into cold milk for an egg free custard base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding hot custard directly to the mango puree which can cook the fruit and dull its fresh flavor
- Not chilling the custard base completely before churning which results in icy grainy gelato
Nutrition facts
Per serving: 220 calories, 4g protein, 35g carbs, 8g fat, 1g fiber.
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