Mango gelato

From Ask Chef Dennis

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Sorbet or gelato? While mango sorbet is bright and tart, this gelato has a luscious and creamy quality. The mango flavor remains intense and is only held in check by the addition of some milk and a touch of cream. Gelato is more intensely flavored than an ice cream, as it contains less cream and in this case, large amounts of juicy fruit. It is more decadent than a sorbet, and oh how I adore it. There is no cooking involved (as you normally do with ice cream) and this recipe contains only five ingredients. It does require the use of an ice cream machine, which is a great purchase if you (like me) love all things frozen. (See my reasonings for getting one along with a to die for vanilla ice cream recipe here.)  And if you already have an ice cream machine, you could be eating this by the time dinner is done – so be sure to save some room. 



2 cups fresh mango

1 cup sugar

1 1/2 cups milk (I used whole)

1/2 cup heavy cream*

Juice of half a lime


Peel and cut up the mango into pieces. Place the mango, lime juice and the sugar in a food processor or blender and process until liquified. Add 1 cup of the milk and run the food processor or blender until the mixture is smooth. Add the cream and the remainder of the milk to the fruit processor or blender and blend until mixed thoroughly. Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.

*Note: you can use all milk and no cream, you will just end up with a lighter and less creamy gelato.