Passion Fruit Mango Gelato Recipe
Get sunshine in a scoop with mango gelato! This vegan recipe features intense mango and passion fruit flavor. Rich, creamy, and dairy-free.
Servings 1.5 quarts (6 cups/1.5 L)
Ingredients
- 1 batch Vegan Gelato Base
For the Mango and Passion Fruit Puree
- 2 cups cubes of peeled fresh or frozen mango
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup unsweetened passionfruit puree (see note)
Instructions
- Prepare the Vegan Gelato Base and pour it into an airtight container. Allow it to cool to room temperature, then refrigerate overnight. The vegan gelato base must be very cold before churning to achieve the smoothest, silkiest gelato texture.
- For the passion fruit mango puree: In a medium saucepan, combine the mango, sugar, and water, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the mango is very soft and broken down. (If using frozen mango, simmer for 2 to 3 minutes more to evaporate excess water.) Remove from the heat. Stir in the passion fruit puree. Using a stand blender, a stick blender, or a food processor, puree to a smooth consistency. Transfer the mango and passion fruit puree to an airtight container and refrigerate until completely cool.
- Make the passion fruit mango gelato: Measure out 2 cups (500 ml) of mango and passion fruit puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
- Whisk the passion fruit mango puree into the prepared and chilled vegan gelato base. Strain to make sure the gelato is silky smooth.
- Pour the mango gelato mixture into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, at least 4 hours.This passion fruit mango gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy is as quickly as possible after churning.
- SERVING: Always take vegan gelato out to room temperature 20 minutes before serving to make it easier to scoop and enjoy it at its ideal temperature and texture.
Video
Notes
- Passion fruit puree is sold in specialty stores, most often frozen. The brand I recommend using is Les Vergers Boiron, a renowned French brand that is used by restaurants and chefs and is widely available in North America. Buying frozen passion fruit puree is usually cheaper and easier than buying enough passion fruits to produce 1 cup (250 ml) juice.
- If you can’t find frozen passion fruit pulp you can also use fresh passion fruit juice: cut open a passion fruit, then scoop out its flesh and seeds into a strainer set over a measuring cup. Using the back of a spoon, stir and press down the pulp and seed to extract all the juice. Discard the seeds. Repeat to gather enough juice to make the recipe.
- You can also make this gelato using my (non-vegan) Sicilian-style gelato base. Prepare the gelato base as instructed, then refrigerate until cool. Whisk in the cool mango and passion fruit puree, then strain and churn as instructed.
Did you make this?
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