Instant mango gelato
Capture an everlasting flavour of summer by freezing the flesh of mangoes to use throughout the year in this no-churn ice-cream.
Andre Martin
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Ingredients
• 2½ cups mango, sliced
• 3 Tbsp maple syrup
• 1 tsp natural vanilla extract
• ½ cup milk
• Strawberries, hulled, sliced, to serve
• Kiwi fruit, sliced, to serve
• Natural ice-cream wafers, to serve
Note: Allow 2 hours 30 minutes freezing
Method
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Line an oven tray with baking paper. Arrange mango in a single layer on prepared tray and freeze for at least 2 hours or until firm.
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Transfer to the bowl of a food processor. Add maple syrup and vanilla and pulse until a smooth thick puree forms. Add milk and pulse again until combined. Transfer to a large freezer-safe bowl and freeze for 30 minutes to firm slightly.
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Scoop gelato into chilled cups and serve with fruit and wafers on the side.
