What is the secret to gelato?

Unlike ice cream, gelato is churned at a slower speed . This slow churning incorporates less air into the mixture, resulting in a denser, creamier product. This is also why gelato seems to pack more flavor than traditional ice cream.

What is mango gelato made of?

Puree the mango, milk, heavy whipping cream, sugar, and lemon juice . Refrigerate overnight. Process the mango mixture in the ice cream machine for 15 minutes or until thick and creamy. Place the mango gelato in a freezer safe container and freeze for at least 2 hours.

What makes gelato creamier than ice cream?

Gelato: Dense and Intense It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

What makes gelato taste so good?

If you're a fan of gelato, you know that it has a denser and richer texture, and a milkier taste than ice cream. This is because its authentic ingredients contain more milk and less cream, and is churned at a much slower speed, resulting in a lower fat content and a creamier texture .

Does all gelato have eggs?

Because gelato is filled with less air than ice cream, it contains more actual ingredients per serving, hence it's often more expensive. Does gelato contain eggs? Some gelatos may contain egg or egg yolks , as traditional recipes were made using eggs, but today most gelato is entirely milk-based.

Can you use frozen mango in ice cream?

Whisk your tastebuds away with this luscious and all-too-easy homemade coconut milk ice cream. It features frozen mango, which, when blended with splashes of coconut milk, creates an instant ice cream-like texture that's creamy, yet light – a textural oxymoron.

What makes gelato gummy?

If the gelato is either gummy or thick, that's also a sign that you're not getting the good stuff, as it indicates the overuse of emulsifiers and thickeners . Another consistency indicator to search for is how quickly it melts.

What makes a good gelato?

High quality gelato should have a spreadable consistency , unlike the much harder, more brittle ice cream. Neither gelato nor sorbetto should ever have visible or palpable ice crystals.

What makes gelato special?

Gelato translates to "ice cream" in Italian, but this dessert's texture is denser, smoother, and richer than American ice cream. Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all .

What makes gelato gooey?

Stabilizers and Emulsifiers: Natural stabilizers like guar gum, carob bean gum, and xanthan gum are often added to gelato. These ingredients help prevent the formation of ice crystals and improve the overall texture by binding water molecules and ensuring a consistent mixture.

What gives gelato its texture?

Gelato Facts #1: Milk The milk helps the gelato obtain a creamy and smooth texture , but it also increases its resistance to melting so you can take your time to enjoy it on a hot day. Milk used in gelato is a great way to not only add protein to your diet, but to get an extra serving of calcium.

Blackberry and Mango Gelato Recipes (2024)

Published: Apr 17, 2012 · Modified: Mar 4, 2023 by Chef Dennis Littley

4.92 from 12 votes

Jump to Recipe

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 torate the recipeand let me know where you found it in the comments below, I love hearing from you! You can alsoFOLLOW ME onInstagram@chefdenniseats and @chefdennistravels, Twitterand Facebook.

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4.92 from 12 votes

Mango and Blackberry Gelato

With summertime just around the corner, it’s time to start making gelato! Blackberry gelato and mango gelato made with milk instead of cream will make a convert out of you right away! The flavors are incredible!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dessert

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

*Blackberries are not as dense as strawberries so I increased the fruit by ½ cup.
*if you would like a creamier gelato replace ½ cup of milk with heavy cream

Nutrition

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

More Frozen Desserts

Easy Lemon Gelato Recipe (Lemon Ice Cream)
The Best and Easiest Strawberry Gelato Recipe You’ll ever Make!
Tangerine Gelato Recipe
My Eleven Favorite Gelato Recipes for your dessert table

About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

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Tamera
July 29, 2021 at 11:01 am

The blackberry gelato – Outstanding! My new favorite gelato recipe, surpassing the meyer lemon gelato which held that title for 2+ years.
Lovely blackberry flavor and gorgeous color. The next time I make it (and there WILL be a next time), I think I may strain the mixture to remove some of the seeds. While they were in small pieces after I pureed them, they were noticeable.
Reply
Sonia
June 08, 2015 at 4:19 pm
Chef Dennis, it’s mango season here in South Florida so this gelato recipe was exactly what I was looking for. The mangos were very sweet so I only used half the sugar. It came out perfect. I’m going to try your peach gelato recipe next. Thanks!
Reply
- Chef Dennis Littley
  June 08, 2015 at 5:00 pm
  it really is a great recipe for showcasing fresh fruit flavors Sonia, happy to hear you enjoyed the recipe!
  Reply
Mercedes
July 03, 2013 at 2:07 pm
Oh my gosh, we just made this mango recipe this morning (my son and I) and it is unbelievable! We used 3/4 cup heavy whipping cream and the rest whole milk (leftovers from a chocolate ice cream recipe). It is delicious! It has been in the freezer a few hours, but everyone keeps opening it to take some out. Has a frozen yogurt taste and feel. If there is any left, perhaps it will freeze up more. But it is great like this.
Reply
- Chef Dennis
  July 03, 2013 at 5:01 pm
  so happy to hear that you enjoyed the mango gelato, it is so flavorful! the recipe works well with lots of other fruit
  Reply
Brian @ A Thought For Food
April 22, 2012 at 12:58 pm
I love these gelato flavors! Shame the temp is going down 20+ degrees. What is going on with this crazy weather?!?!
Reply
Carolyn
April 20, 2012 at 1:08 pm
Oh my, both of those look phenomenal and perfect for this crazy weather!
Reply
Jen
April 19, 2012 at 10:00 pm
It’s been a crazy winter here in Georgia as well, but it’s finally hot. And just getting hotter!
Reply
Megan @ Pip and Ebby
April 19, 2012 at 1:11 pm
Our temps have been all over the place, too! Winter, spring, summer…which season is it? 🙂 The gelatos look incredible. They make me think of a hot hot summer day. Maybe tomorrow?!
Reply
Melissa@EyesBigger
April 19, 2012 at 11:42 am
These are my two favourite gelato flavours! (blueberry is #3). Mango is just made for gelato – perfect tart/sweet. Yum. Now I need to have gelato. lol
Reply
Emily @Cleanliness
April 19, 2012 at 11:24 am
What great gelato recipes!
Reply
- Chef D
  April 19, 2012 at 11:30 am
  thanks Emily!
  Reply

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