Here’s a recipe to get you ready for summer… A ridiculously easy mango sorbet you can whip up in no time – and no ice cream maker needed! You will however, require a food processor – or a high quality blender may do the trick too. I finally caved in and purchased a food processor and I looove it. Homemade cookie dough dip? Yes please. Pesto, hommos, capsicum dips? I’m there! I can’t imagine my kitchen life without it now! If you have any great food processor recipes, please share as I’d love to have another excuse to whip mine out 🙂
Now, onto matters more gelato related…
This recipe is very easy to prepare and make, and only takes a few minutes to blend – what’s not to love?
Start out by (not pictured) freezing fresh mango flesh in ziplock bags overnight.
Remove mango flesh from ziplock bag and slice into chunks.
Place mango in food processor. Optional: Add sweetener if desired (brown sugar pictured) and/or a splash of vanilla essence.
Blend. (Pictured without sugar). Mangoes become crumbled and require some liquid to help it become creamy and smooth.
Add milk of choice and blend again – it should become nice and creamy!
Scoop and serve! Enjoy!
You can also freeze any leftovers in a plastic container for later. This shot reminds me of pumpkin puree hehe.
Here’s the handy-dandy recipe!
Super Simple Mango Gelato (an original recipe by Cooking Crusade)
Serves: About 3 people
Time to prepare: Mangoes need to be frozen overnight but actual blending takes less than a few minutes!
- 1.5 cups frozen mango, chopped into chunks
- 1/4 cup milk (I used soy milk but you can use whatever you like – cow’s milk, almond, coconut etc.)
- 1-2 T maple syrup or brown sugar*
- Optional: 1 teaspoon vanilla essence (I just added this for some flavour but it’s not neccessary.)
* You can omit if your mangoes are very sweet. These particular mangoes I bought were very cheap and not terribly sweet – clearly they had been forced to ripen early in order to meet demand and unfortunately did not have the best flavour. However, in my experience, proper ripe mangoes are usually more than sweet enough without the sugar added. See for yourself – you can always add extra sugar after tasting if you like (I made two batches, one with and without sugar).
Note: This recipe requires a little preparation overnight – to freeze the mangoes.
- Slice cheeks of mangoes (I used about 3 medium sized ones) and scoop out the flesh. Freeze in a ziplock bag overnight.
- Remove frozen mangoes from ziplock bag and chop roughly to make it a bit easier for the food processor to blend.
- Place mango chunks and vanilla essence (if using) into food processor bowl and blend for about 1 minute or until it is completely broken up into tiny pieces. Add milk tablespoon by tablespoon or until you get the creamy consistency you like.
- Taste. If it’s sweet enough, serve – but if not, add sugar spoonful by spoonful, blending after each addition and taste each time to get the right sweetness for you.
- Scoop mango gelato out of processor bowl using an ice-cream scoop into bowls and serve! I’d like to try topping this with some freshly whipped cream (or coconut cream) and chopped macadamia nuts for that true mango cream Weiss bar feel. Mmm. Weiss bars. But honestly its pretty good by itself – even my vegan Mum enjoyed it! Any leftovers can be poured into a plastic container and stored in the freezer. It will harden, but a few 10 sec zaps in the microwave should be enough to make it scoopable.
Feel free to play around with the measurements in this recipe. You can add more / less mango and just add the milk / sweetener afterwards so you can get a good consistency / sweetness.
Hope you enjoy this super simple summery recipe !