When the weather starts getting warmer that means its time for frozen treats. And my blackberry and mango gelato are a delicious way to beat the heat.
I had some beautiful blackberries on hand and a couple of mangoes that were on the verge of being overripe, just perfect for gelato.
It’s amazing how much more flavor these gelato’s have than standard ice creams, and I believe it has to do with the fact that you’re not using very much cream or in the case of these two gelato’s none at all. While cream does do some wonderful things to ice cream, it does tend to tone down the flavors, the creamy sweetness of the ice cream is the star. With gelato, since you’re not adding in cream the natural flavors become more prominent.
And while not as creamy as ice cream it still has a wonderful texture and mouthfeel, and the flavors are incredible! The other difference with Gelato vs Ice Cream is the amount of air whipped into the mix, gelato is denser and therefore contains more flavor. So my vote goes to Gelato!
I think one of the things I enjoyed most about eating Gelato’s in Italy was how they would let you put up to five flavors in your selection, so you got to taste some really interesting flavors, with each Gelateria having their own signature flavors. The sky’s the limit where gelato is concerned, so be creative! And this mango gelato was ah-mazing!
If you love Gelato you might also like these recipes:
- Strawberry Gelato Recipe
- Strawberry Ricotta Gelato
- Meyer Lemon Gelato
- Eggnog and Cranberry Gelato Recipes
If you’ve tried my Gelato recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
Mango and Blackberry Gelato
Ingredients
- 2 ½ cups fresh Blackberries or 2 cups Mango
- 1 cup granulated sugar
- 2 cup Milk*
- juice of half a lime
Instructions
- Rinse the blackberries in cold water or (peel and cut up mango into pieces)
- Place the fruit, lime juice and the sugar in a food processor and process until liquified.
- Add 1 cup of the milk and run the food processor until the mixture is smooth.
- Mix the remainder of Milk and fruit mixture in a bowl and mix thoroughly.
- Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
Notes
*if you would like a creamier gelato replace ½ cup of milk with heavy cream
RavieNomNoms
Gorgeous Chef! I love gelato! I love it’s texture vs. ice cream. Yours looks fantastic!
FreeSpiritEater
Blackberry and mango gelato is exactly what I crave every summer. Bookmarked this recipe for future Summer references. <3 Have a lovely day Chef!
Laura
These look beautiful. I’m trying to limit my desserts to 1 tablespoon or less of sugar per serving, so I’d like to try this with half the sugar. I know I’d need something to keep the mix from freezing too hard. Have you ever made a reduced carb version for carb-sensitive friends?
Chef D
hi Laura
sadly I have not tried carb reduced versions, and unfortunately I would not know where to begin to tell you to make adjustments, but my friend Carolyn at http://www.alldayidreamaboutfood.com/ does pretty much everything low carb, she is a genius at converting regular recipes, if you have a chance check with her, just let her I recommended her!
Dennis
Celeste
Is there a way to make the gelato without an ice cream maker? I’ve never attempted to make ice cream or gelato and not sure if I want to purchase one since I try not to divulge that often! 🙂
Chef D
you can just freeze it normally in your freezer, and take it out every so often as its freezing to mix it up, it will still have great taste, just not quite the right consistency.
mangiabella
i have never EVER had gelato…..i know, right?! i think that could very well be the “unpardonable sin”….it really is on my “foodie bucket list” of things to try…..promise! u rock chef d
Suzi
Oh yeah, these look refreshing and it IS getting hot here in FL, already have the air on. I want to try making this with coconut milk. I’ve got a couple of mangos hanging around ready to go. Your photos are truly tempting. Hope you are doing well, Chef.
Jackie @ Domestic Fits
I can’t get enough homemade gelato. Anyone who travels to Europe just gets ruined for anything else, it’s so common over there. I love this recipe, I’ll be trying it for sure.
Dionne Baldwin
You are inspiring me to try new things! I’d love to make sorbets for my own sake since I can’t have milk and I bet the kids would love gelato! Thanks for this, my dear friend.
Chef D
Thanks Dionne! sorbets would work beautifully with fruit and just water instead of milk. Can you have any of the non dairy milks such as rice or coconut milk? they would work as well
EA-The Spicy RD
I haven’t tried making gelato yet in my ice cream maker, but these look so delicious and refreshing that I’m going to have to attempt it soon!
Emily @ Life on Food
My vote always goes to gelato too. I am excited for the warm weather but that always puts a damper on my baking.
Kim Bee
Dude your killing me. You know me and anything ice-creamy-y. These are so colourful and fresh. I just want to show up with spoon in hand. Make that spoons cuz this looks like a double fister if you ask me.
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I’m not a mango fan, so does that mean I can have a double dose of the blackberry version? It looks amazing.
Jennie @themessybakerblog
Oh my gosh, Yum! These look amazing.
Jeanette
I was intrigued by all the gelato flavors when I was in Italy years ago. Mango is one of my favorite fruits. For a non-dairy version, I would try coconut milk.
Chef D
thanks Jeanette, I have never used another type of milk, but I though rice would have these least flavor to it, coconut milk would be wonderful!
Cher
Yes, the weather has been crazy, hasn’t it? It was 95 her on Monday and this morning it was in the 30’s & we had frost.
The gelatos look amazing – and it reminds me that I need to clear out a spot in my freezer for my ice cream cannister. Soon.