Mango and Meyer Lemons Gelato

A serving cup with mango gelato topped with pistachios. In the background you see a cut manga and a meyer lemon.

This homemade mango and meyer lemons gelato is a delicious & refreshing summer treat!! You can freeze it (no churn method) or use a small ice cream maker that churns it for 30 minutes. Either way, it comes out amazing! We top our off with pistachio but you can use different flavors for the toppings to taste!

Course Dessert

Cuisine American, Fusion

Keyword Gelato with pistachios, Homemade gelato, Mango Gelato, Meyer Lemons Gelato

Prep Time 25

Freezing Time 3

Total Time 3 25

Servings servings

Calories 486kcal

Author Sonila

Equipment

1 ice cream maker optional
1 ice cream freezing container

Ingredients

1.5 cups diced mangoes about 3 large ripe mangoes
2 Meyer Lemons
4 egg yolks
1 cup milk whole milk is better
1.5 cups heavy cream
¼ cups sugar
1 tbsp vanilla extract

Instructions

Wash the mangoes and meyer lemons. Cut into the mangoes and dice the flesh, set it aside (you should get about 1.5 cups of diced mango). Puree the mangoes in a small blender. Zest the meyer lemons, set it aside and finally squeeze the juice of the lemons.
Separate the egg yolks.
Use a small to medium sauce pot. Add milk and then sugar. Use medium heat as you don't want the milk to heat too fast. Whisk slowly so sugar can melt into the milk. Once you see some vapor from the milk, lower heat further to low. Whisk the egg yolks on a small bowl and add to milk, keep whisking once incorporated so the gelato mix doesn't create lumps.
Add about 1-1.5 tbsps of lemon zest. Make sure zest is really fine. Whisk again.
When the gelato mix in the saucepan starts to thicken, but hasn't boiled yet, turn heat off and move the saucepan to the side.
Then I use two bowls, they have to fit into each other. I add lots of ice into the first bowl then place the second bowl over the ice (see the short video attached for clarification). This will allow for second bowl to cool down and be cold.
Pour the gelato mix into the cold bowl. Add vanilla and continue whisking.
Then add mango puree and whisk. Add lemon juice and don't stop whisking. Finally add the heavy cream (the colder the better).
Once everything is incorporated well, pour gelato mix into the freezing container or the base of the ice cream maker.
If using freezing container, you'll need to freeze for 3 hours before you can serve the gelato.
If using the ice cream maker, make sure the base is chilled according to instructions (mine need to freeze for 24 hrs before use). Churn for 30 minutes and your gelato will be ready!!
Serve and top off gelato with your favorite toppings. We love using chopped pistachios!! Enjoy:))

Notes

Depending on how big you like your ice cream/gelato servings, you might make more that 4 servings out of this recipe. But my kids love it so much that their portions are quite generous.
You can use both the freezing method or churn with ice cream maker method.

Nutrition