Make the Vegan Gelato Base, then pour into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest vegan gelato texture.
For the Mango and Passion Fruit 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 Vegan Mango and Passion Fruit 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 mango and passion fruit puree into the prepared Vegan Gelato Base. Strain to make sure the gelato is silky smooth. Pour the vegan mango and passionfruit gelato mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the gelato to an airtight container and freeze until firm, at least 4 hours.This Vegan Mango and Passion Fruit 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.
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. Simply 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.
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