Mango Ice Cream Gelato Vegan

This Mango Ice Cream Gelato Vegan is very intense and pure with clean texture and vivid color. If you’re wondering whether gelato is just a fancy name for ice cream, it is not. Gelato is a version of ice cream that contains less fat, making it taste cooler, lighter, and arguably more refreshing than ice cream. Churned slower than ice cream (if at all), it is denser and has a more intense flavor. This mango gelato is not only vegan, but also raw, paleo, and refined sugar-free.

There is no single recipe for gelato, and like many culinary specialties in Italy, each region makes it slightly differently. Petra of Nutritionrefined favorite type is fruit-based gelato, hence the vegan mango gelato recipe. The best gelati are made with the best ingredients so use seasonally fresh, perfectly ripe fruits.

Although gelato contains less fat than ice cream, you still need high-fat ingredients for the best results. Store-bought nut milks are generally too lean, and they lead to a weak, watery texture. I have had the most success with canned full-fat coconut milk. Not only does it work in terms of texture, but the tropical flavors of coconut and mango go together really well. Go with any sweetener you like. I almost always use maple syrup, but any sweetener will work.

Mango Gelato (No Churn Ice Cream) | Vegan, Paleo Recipe and content by Petra from Nutritionrefined.

Other recipes you might like to try: Blueberry Smoothie Keto, CHOCOLATE PROTEIN ICE CREAM, VERY BERRY YOGURT PARFAIT

mango gelato ice cream nutrition refined

Mango Ice Cream Gelato Vegan Low Fat

Healthy Mango Ice Cream of Gelato version absolutely Vegan and Low Fat. Perfect for a summer and cold dessert. Great for your healthy eating diet!
Prep Time 20 mins
Cook Time 3 mins
Total Time 23 mins
Course Dessert
Cuisine Italian
Servings 4 cups

Ingredients
  

  • 4 ripe 4 mangoes peeled and pitted
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tbsp maple syrup
  • US Customary - Metric

Instructions
 

  • Add mangoes, coconut milk and maple syrup to a blender. Blend until smooth.
  • Pour the mixture into a freezer-safe, air-tight container. Freeze until completely frozen. (The time it will take to freeze the mixture will depend on how wide vs tall container you use. The wider the container, the shorter the freezing time).
  • Once frozen, cut the frozen mixture into cubes (so it's easier to blend). Add it into a food processor and blend until all the frozen pieces are broken down (it should have a consistency of soft serve).
  • Transfer the mixture into a freezer-safe container and freeze until completely frozen, about 3-6 hours. Allow to thaw for 10-20 minutes before serving.
    mango gelato ice cream vegan paleo raw nutrition refined scaled
  • Store any leftover gelato in an airtight container in the freezer for 1-2 weeks.

Notes

Tips and Technique of Making Gelato Ice Cream
The good news is that you don’t necessarily need an ice cream machine to make this vegan mango gelato. Of course, if you do have an ice cream machine, use it! An ice cream maker freezes the gelato slowly while continually mixing it, creating a super-fine texture free of ice crystals or harder chunks. Some companies now offer specialty appliances labelled as gelato makers, but they are an overkill for homemade gelato.
If you don’t own an ice cream maker, you can still make gelato at home. The trick is to break up hard ice crystals that form as the gelato freezes. If you were making ice cream, you would need to break up the ice crystals every 30 minutes or so. Gelato isn’t supposed to be as creamy as ice cream though. So, you can get away with letting the whole mixture freeze and then beat it up and break up any frozen sections. I find that the easiest way to do that is to use a food processor.
Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, make sure you always take your gelato out of the freezer 10-20 minutes before serving it. That will not only make it easier to serve – gelato’s lower fat content means it freezes rock hard – but also soften it to a consistency closer to what you would enjoy at a gelati bar.
Keyword Keto Recipe, Keto Recipes, paleo, raw, sugar free, Vegan recipes

mango gelato ice cream nutrition refined
Mango Ice Cream Gelato Vegan Low Fat
Print Recipe
Healthy Mango Ice Cream of Gelato version absolutely Vegan and Low Fat. Perfect for a summer and cold dessert. Great for your healthy eating diet!
Servings Prep Time
4 cups 20 mins
Cook Time
3 hrs freezing
Servings Prep Time
4 cups 20 mins
Cook Time
3 hrs freezing
mango gelato ice cream nutrition refined
Mango Ice Cream Gelato Vegan Low Fat
Print Recipe
Healthy Mango Ice Cream of Gelato version absolutely Vegan and Low Fat. Perfect for a summer and cold dessert. Great for your healthy eating diet!
Servings Prep Time
4 cups 20 mins
Cook Time
3 hrs freezing
Servings Prep Time
4 cups 20 mins
Cook Time
3 hrs freezing
Ingredients
Servings: cups
Instructions
  1. Add mangoes, coconut milk and maple syrup to a blender. Blend until smooth.
  2. Pour the mixture into a freezer-safe, air-tight container. Freeze until completely frozen. (The time it will take to freeze the mixture will depend on how wide vs tall container you use. The wider the container, the shorter the freezing time).
  3. Once frozen, cut the frozen mixture into cubes (so it's easier to blend). Add it into a food processor and blend until all the frozen pieces are broken down (it should have a consistency of soft serve).
  4. Transfer the mixture into a freezer-safe container and freeze until completely frozen, about 3-6 hours. Allow to thaw for 10-20 minutes before serving.
    mango gelato ice cream vegan paleo raw nutrition refined scaled
  5. Store any leftover gelato in an airtight container in the freezer for 1-2 weeks.
Recipe Notes

Tips and Technique of Making Gelato Ice Cream

The good news is that you don’t necessarily need an ice cream machine to make this vegan mango gelato. Of course, if you do have an ice cream machine, use it! An ice cream maker freezes the gelato slowly while continually mixing it, creating a super-fine texture free of ice crystals or harder chunks. Some companies now offer specialty appliances labelled as gelato makers, but they are an overkill for homemade gelato.

If you don’t own an ice cream maker, you can still make gelato at home. The trick is to break up hard ice crystals that form as the gelato freezes. If you were making ice cream, you would need to break up the ice crystals every 30 minutes or so. Gelato isn’t supposed to be as creamy as ice cream though. So, you can get away with letting the whole mixture freeze and then beat it up and break up any frozen sections. I find that the easiest way to do that is to use a food processor.

Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, make sure you always take your gelato out of the freezer 10-20 minutes before serving it. That will not only make it easier to serve – gelato’s lower fat content means it freezes rock hard – but also soften it to a consistency closer to what you would enjoy at a gelati bar.

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