Mango Gelato

This bright and silky gelato captures the pure flavor of ripe mangoes in classic Italian style—smooth, dense, and refreshingly balanced. The natural sweetness of the fruit shines through a light dairy base, while a touch of vanilla or spiced rum adds warmth and depth. Each scoop feels like a taste of summer, golden, fragrant, and intensely mango-forward.

Ingredients

Base:

• 2 cups ripe mango purée (strained to remove fibers; from about 3–4 large mangoes or 16 oz frozen mango)
• 1 cup whole milk
• ¼ cup heavy cream
• ⅔ cup sugar
• ⅛ tsp xanthan gum (stabilizer)
• 1 tbsp fresh lemon juice
• pinch table salt
• ½ tsp vanilla extract (optional; rounds flavor)
• 1 tbsp spiced rum (optional; softens texture and adds warmth)

Directions

Prepare the Mango Purée

Peel and cube ripe mangoes, or use thawed frozen mango chunks. Purée until completely smooth in a blender or food processor, then strain through a fine mesh sieve to remove fibers. Measure 2 cups purée, cover, and refrigerate.

Make the Dairy Base

In a small saucepan, whisk together milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved. Remove from heat and cool slightly, about 10–15 minutes.

Combine & Stabilize

In a blender, combine the cooled milk mixture, mango purée, lemon juice, vanilla, and rum (if using). Sprinkle xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until emulsified and slightly thickened.

Chill the Base

Transfer to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.

Churn & Freeze

Churn the chilled base in an ice cream maker according to manufacturer instructions until thick and velvety. Transfer to a container and freeze 3–4 hours to firm fully.

Notes

Preparation

• Xanthan gum improves creaminess and prevents iciness; a little goes a long way.
• Lemon juice brightens the mango flavor and balances natural sweetness.
• If mangoes are less sweet, increase sugar slightly (up to ¾ cup total).
• For a richer variation, substitute coconut milk for the whole milk.

Serving Suggestions

• Serve with diced fresh mango or mango coulis for extra fruit intensity.
• Top with toasted coconut flakes or macadamia nuts for added texture.
• Pair with lime cookies or shortbread for contrast.

Make-Ahead & Storage

• Refrigerate the blended base for up to 2 days before churning.
• Store churned gelato in an airtight container for up to 1 week.
• Allow to soften at room temperature for 5–10 minutes before scooping.