Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mango Base
Optional Enhancers / Garnish
Method
Prepare Mango Base
Make or measure mango puree
If using fresh mangoes: peel, pit and dice 3–4 large ripe mangoes and puree in a blender until completely smooth to yield about 3 cups. If using frozen mango, thaw slightly and blend to a smooth puree. Transfer puree to a bowl.
Combine dairy and sugars
In a separate medium bowl, whisk together whole milk, heavy cream, granulated sugar, and powdered sugar until the sugars are fully dissolved (about 1–2 minutes). This helps prevent graininess in the finished gelado.
Mix base
Stir the milk-cream-sugar mixture into the mango puree until homogeneous. Add lime juice, salt, and vanilla extract (if using). Taste and adjust sweetness or acidity: add up to 1 more tablespoon sugar or an extra 1/2 tablespoon lime juice if needed.
Chill mixture
Cover the mixture and refrigerate for at least 1 hour, ideally 2–3 hours, until thoroughly chilled. Chilling improves texture and helps the churn process.
Churn and Finish
Optional: Add alcohol
If using rum or cachaça, stir it into the chilled base just before churning. The small amount keeps the gelado softer straight from the freezer.
Churn
Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
Fold in chunks (optional)
If using small mango chunks, gently fold them into the churned gelado with a spatula to create a fruit swirl. Reserve a few chunks for garnish if desired.
Freeze until firm
Transfer the gelado to a shallow, airtight container. Smooth the top, press a piece of parchment directly on the surface to reduce ice crystals, and seal. Freeze for at least 3–4 hours, preferably overnight, until firm.