Mango Alphonso Gelato Mix

You will need:

 

470ml water.

A blender.

A gelato/ice cream maker.

 

INSTRUCTIONS:

1. Pour into a blender 470ml. water and 210gr Mango Alphonso Gelato Mix. Mix at high speed for approximately 1 minute.   
2. Pour the mixture into a gelato maker and freeze according to the manufacturer's instructions. We recommend freezing (-18°C) the gelato for 30 minutes prior to serving.

 

For gelato/ice cream maker without own freezing mechanism, the freezer bowl must be completely frozen before you begin your recipe.

You will need:

 

210ml whipping cream.

210ml whole milk.

A bowl.

An electric mixer with whisk attachment.

A mould suitable for freezer.

FOR DAIRY FREE RECIPE, use dairy free whipping cream, and alternative milk.

 

INSTRUCTIONS:

1. Blend thoroughly 210ml of milk and 210gr Mango Gelato Mix.
2. Gently whip 210ml of whipping cream to a medium peak consistency.
3. Add the milk mixture to the whipped cream and whip for 2 more minutes.
4. Place in the freezer for a minimum of 3 hours or until desired consistency is achived.

The Alphonso is one of the most expensive varieties of mango and is grown mainly in western India.

The Alphonso mango is a seasonal fruit, available from mid-April through the end of June. The fruits, that generally weigh between 150gr and 300gr, have a rich, creamy, tender texture and delicate, non-fibrous, juicy pulp, perfect for gelato. 

The chef recommends the taste as it is natural.

• Gluten-free
• Vegan
• Dairy-free
• GMO-free
• Eggs-free
• Peanuts-free
• Nuts-free
• Corn-free