Mango Gelato Food
MANGO GELATO
Mango gelato is a rich and creamy Italian ice cream that you can easily make at home. Choose Horizon® Organic whole milk and heavy cream to create the best homemade gelato.
Categories Ice Cream
Time 2h20m
Number Of Ingredients 5
Steps:
- Prepare your ice cream machine container by putting it in the freezer for at least 24 hours before making your gelato. In a high-speed blender combine the 2 cups cubed yellow mangos, ¼ cup granulated sugar, 1 ½ cups Horizon® Organic whole milk, ½ cup Horizon® Organic heavy cream and 1 tablespoon lemon juice. Blend until smooth then refrigerate overnight. Process the blended ingredients in your ice cream machine for 15 minutes, or until thick and creamy. Spread into a container and freeze for 2 - 4 hours. Makes one quart.
Nutrition Facts : Calories 179 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 25 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LUSCIOUS SILKY MANGO ICE CREAM
My entire family fell in LOVE with this ice cream, I tell ya! Instead of making my own mango puree, I just bought fresh unsweetened mango puree from the baking store.
Provided by tunasushi
Categories Frozen Desserts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mango Puree:
- Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
- Gelato base:.
- Whisk egg yolks and sugar till pale and lemony.
- In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
- Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
- Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
- Refrigerate overnight.
- 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
- Process in your ice cream maker.
DAIRY-FREE, SUGAR-FREE MANGO GELATO
The best birthday present I've had in recent years is my super cool gelato machine. We can have the best gelato ever in usually 30 minutes. No pre-freezing of bowls, no salt or ice required. And we can do it again after a 5 minute rest for the machine (about the time it takes to serve up, wash the bowl, and mix up more gelato). We also discovered that most of the best recipes are between 3-5 ingredients. Oh, and one IMPORTANT tip: You can swap sugar for almost any sugar substitute but generally you want to use HALF the amount of sugar substitute (xylitol, erythritol) for any frozen dessert. I don't know why but I picked that tip up when I did my initial recipe search and I can confirm that forgetting to half the sugar creates something mostly inedible.
Provided by alisaundre_8259944
Categories Ice Cream
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Peel mango and remove from the seed.
- Puree mango in a food processor. (We keep it chunky but blend as much as you want. ).
- Add all the other ingredients. (A splash of some complementary alcohol will keep the gelato from sticking to the freezer bowl but is entirely optional.).
- Scoop the mixture into the gelato bowl and turn it on.
- Gelato should be ready in about 20-30 minutes.
- Portion out the gelato and sprinkle the chocolate chips on top. (Well, some of us enjoy the chips. Others prefer their gelato without the distraction of chocolate.).
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 5.8, Sodium 14.2, Carbohydrate 32, Fiber 1.4, Sugar 30.3, Protein 1.1
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