2cupsmango puree((you'll need 2 large or 3 medium mangoes) see instructions on how to make)
14ouncescondensed milk ((1 can or 395 grams))
2cupsheavy cream
2tablespoonsvodka
Instructions
Place condensed milk and vodka in refrigerator the night before making gelato.
Place a large mixing bowl and a loaf pan in the freezer for 15 minutes before making gelato.
Cut the flesh off each mango on either side of the seed.
Make crisscross cuts in the flesh without cutting through the skin then use a spoon to scoop out the mango flesh.
Whiz the mango flesh in a food processor until smooth.
Measure out 2 cups of puree for this recipe and refrigerate until very cold.
When everything is very well chilled, begin to make the gelato. Pour the heavy cream to the cold mixing bowl. Using a large whisk, whip the cream until soft peaks form.
Add condensed milk and whisk until combined.
Add the mango puree and vodka. Mix gently to combine, then whisk until the mixture achieves a thick, but soft and ribbony consistency.
Transfer the mixture to a loaf pan (or a lidded container) and freeze for 6 hours or overnight.
Remove the mango gelato from the freezer a few minutes before serving to soften. Serve in a bowl OR place a scoop between two cookie like pizzelle for a special treat!
Notes
Tips for Success
Prepare the mango puree in advance so that it can be chilled.
Don’t forget to have all the other ingredients and utensil well chilled too.
Take care when whipping the cream. If over whipped cream will turn into butter.
Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
Be sure to take it out for a few minutes to soften before serving.