A Venice locals recommendation during my most recent trip to Italy lead me to one of the oldest and greatest Gelaterias, Gelati Nicos. If you are ever that way it is a must. For now I can only reminisce.
Unlike ice cream gelato is made with milk rather than cream. Using milk gives it a smoother and subtler texture without the extra calories.
Hope you make the most of this mango season!
Ingredients:
- 375 grams mango, sliced (aprox. 2 large mangos)
- 35 grams maple syrup
- 5 grams vanilla extract
- 125 grams milk
Method:
- Line an oven tray with baking paper.
- Line tray with mango slices in a single layer and freeze for at least 2 hours or overnight.
- Add all ingredients to the bowl and blend 35 seconds, speed 9. You will need to use the spatula to stir if gelato doesn’t churn or an air bubble is present.
- Transfer to a freezer-safe bowl and freeze for half an hour to set slightly.
Tips:
For dairy free alternatives use a nut milk or a lactose free milk.
Serve with sliced fruit e.g. strawberries and kiwi fruit.
Can add wafer biscuits as a side with the fruit or serve in wafer cups for the kids.
Honey Magnolia 