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Baked Mango Vanilla Purée

Shirl Gard
This easy method for baking mango chunks uses a little sugar rubbed with a vanilla bean for more flavor. When cool the baked mango is puréed in a blender.

YIELD: ABOUT 450g (1#) PURÉE: ENOUGH PURÉE FOR TWO 1-QUART BATCHES OF GELATO
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Ingredients
  


  • 550 grams mango chunks
  • - 2 large very ripe mangoes About 2#: peeled, chunks cut off the pit, and pits squeezed of excess pulp & juice
  • 55 grams sugar = 10% of weight of prepped mangoes 1/4 cup
  • 1 vanilla bean split and seeded

  • 605 grams = Total 21 oz 1# 5 oz

Instructions
 

  • PRE-HEAT oven to 400° (204°C).
  • LINE a half sheet pan with parchment paper.
  • SPREAD mango chunks evenly in the pan.
  • RUBsugar and vanilla bean seeds together and sprinkle over the mango chunks. Save the pod for another purpose.
  • COVER the pan tightly with foil.
  • INSERT a probe thermometer through the foil into one of the large chunks.
  • BAKE until internal temperature reaches 185°F (85°C). This will take about 15 minutes.
  • REMOVE from oven and lift up the foil to let the stream escape. Cool to room temperature.
  • PURÉE in blender.
  • REFRIGERATE overnight until very cold before mixing with Gelato Mix.

Notes

An original recipe by Shirl Gard.
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