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Greg & Alciia's Mango Tree

Mango Vanilla Gelato

Shirl Gard
Inspired by a mango tree in my son's yard in Florida. The mangoes are baked with a little sugar and a vanilla bean to get the best flavor before being puréed in a blender. If you are in a hurry, fresh mangoes can be puréed instead. It is best to make the purée and Shirl's Gelato Mix the day before so that they are both very cold when ready to mix and churn the gelato.

Italian: "Mango Vaniglia"

YIELD: ABOUT 1 QUART GELATO
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Ingredients
  


  • 720 grams Shirl's Gelato Mix chilled ( 2 3/4 cups) (See Separate Recipe)

  • 200 grams Baked Mango Vanilla Purée chilled (7/8 cup) (See Separate Recipe)
  • or: Fresh Mango Purée unbaked
  • 30 grams superfine sugar 2 1/2 Tbsp
  • 20 grams lime juice from 1 lime (4 tsp)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

  • 970 grams = Total 34 oz 2# 2 oz


  • TOTAL FLAVORING = 20.9%
  • - Mango Purée = 20.6%
  • - Vanilla Extract = .3 %

  • TOTAL SUGAR CONTENT = 19.3%

Instructions
 

  • Scale cold Gelato Mix into container.
  • Combine cold purée, superfine sugar, lime juice, vanilla extract, and salt. Mix into Gelato Mix using an immersion blender (hand blender)
  • Place in freezer 30 minutes before churning to chill further, to 32° - 35°F (0° - 2°C). Doing this will reduce the time it takes to churn in ice cream maker, incorporating less air.
  • Churn in ice cream maker according to manufacturer's directions. This recipe will fill a 1 1/2-quart machine slightly more than half full, yielding about one quart of finished gelato.
  • Pack into container and freeze several hours or overnight before serving..

Notes

This is an original recipe by Shirl Gard.
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