Ingredients:
- 3 ripe mangoes (about 2 cups of mango puree)
- 1 cup coconut milk (or any plant-based milk)
- 1/2 cup canned coconut cream (or any thick, non-dairy cream)
- 1/4 cup maple syrup (or any sweetener of your choice)
- 1 tablespoon lemon or lime juice (optional, for added brightness)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare Mango Puree:
- Peel and chop the mangoes into chunks.
- Blend the mango pieces in a food processor or blender until smooth. You should have about 2 cups of mango puree.
- Mix Ingredients:
- In a mixing bowl, combine the mango puree, coconut milk, coconut cream, maple syrup, and lemon/lime juice (if using).
- Stir everything together until well combined.
- Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until it’s completely chilled. This step helps the flavors meld and ensures the gelato has a smooth texture when frozen.
- Churn in Ice Cream Maker:
- Pour the chilled mango mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the mixture until it thickens to a gelato consistency (usually around 20–30 minutes).
- Freeze (Optional):
- Once the gelato has reached the right consistency, you can serve it immediately as a soft-serve, or transfer it to an airtight container and freeze it for about 4 hours for a firmer texture.
- Serve:
- Scoop the gelato into bowls or cones, and enjoy your homemade vegan mango gelato!
Tips:
- If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze it. Stir it every 30 minutes for a few hours to break up ice crystals and achieve a smoother texture.
- You can also experiment with different sweeteners like agave or coconut sugar to suit your taste.
This vegan mango gelato is creamy, naturally sweet, and bursting with tropical flavor!
