Mango Gelato | Mango Ice Cream

Today at The Delicious Crescent, I'm going to show you how to make mango gelato that is creamy, luscious and intensely flavorful. I will share my secret to making mango gelato with incredible flavor that you can enjoy all year round with this easy recipe. If you love ice cream and want to enjoy it more often, learn about gelato, the slightly lighter solution to your craving. Now let's make it. Take most of the milk in a saucepan, add milk powder, sugar, add the pinch of salt now or later, then bring it to a boil over medium high heat. Dissolve cornstarch in the remaining milk and stir until smooth. No eggs for this homemade gelato recipe. I thickened the milk with cornstarch and it works perfectly well and helps distribute the fat. Lower the heat and whisk in the cornstarch mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath by setting the saucepan in a larger bowl partially filled with ice and water. Chill the mixture in the refrigerator for several hours overnight or over an ice bath. Add some cream and remember that gelato is made with less cream than conventional ice cream. For perfect flavor, I recommend using alfanzo or kesar, frozen mango or canned pulp available online or at Indian stores. I prefer to use unsweetened mango puree for a more flavorful gelato. If using sweetened mango puree, then reduce sugar in the recipe and stir until well combined. Using a flavorful variety such as alfanzo or kesar is going to give you a reliable and unmatchable flavor. Pay attention to the consistency. It should be neither too thick nor thin. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. I have a ice cream machine with the gelato setting but are able to adjust the speed of churning, then lower that a bit to incorporate less air into the mixture. Conventional ice cream and gelato are both made with milk, cream and sugar but gelato is creamier, smoother and denser. Because gelato is churned at a slower rate, less air is whipped into gelato which keeps it more dense and creamy. But most home machines do not incorporate as much air as commercial ice creams so you should be able to make something that is close to gelato even with a regular ice cream machine. Conventional ice cream contains at least twice the amount of fat or more than gelato and because gelato is denser, it has more milk solids and so the amount of sugar used in the recipe is also relatively lower. The bonus is that gelato ends up being more flavorful because it is denser. Also, gelato is stored and served at a slightly warmer temperature so that keeps it softer and helps you appreciate the flavors better too. If you want to use fresh fruit, then only use flavorful mangoes that are not fibrous. Strain the puree through a sieve to make sure it is smooth and fiber free. On the blog, I have more tips, variations, storage and serving suggestions and I also have yet another interesting banana ice cream made with walnut milk and chocolate which I have linked up here. I hope you enjoyed this video and if you did, please like, leave a comment below, share and subscribe. Thanks for watching! See you next time!