Affiliate Disclaimer: This post may contain affiliate links. I may earn a commission if you purchase through these links, at no extra cost to you. You can read my full Affiliate Disclaimer here.
Beat the summer heat with this simple 3-ingredient mango gelato. Using just ripe, juicy mangoes, dairy, and a bit of sugar, you can make this lusciously creamy frozen treat at home.
This no-churn recipe just requires blending up the ingredients, chilling, and spinning in an ice cream maker for smooth, scoopable gelato in under an hour.
The sweet mango flavor really shines through for a refreshing, tropical dessert. Keep reading for the easy 10-step recipe, pro tips for texture, and fun serving ideas to enjoy this sunny mango gelato all season long.
Ninja Creami Mango Gelato
Course: DessertCuisine: TropicalDifficulty: Easy6
servings200
kcal2
minutesThis easy mango gelato recipe makes a smooth, creamy frozen treat with the sweet flavor of ripe mangoes. Perfect for hot summer days!
Best Season: Spring or summer when mangoes are ripe and juicy.
Ingredients
3 cups fresh mango chunks 🥭
1 cup whole milk 🥛
1 cup heavy cream 🍶
3/4 cup sugar 🍬
Pinch of salt 🧂
Directions
- Peel and cube fresh mangoes. You’ll need about 3 cups chopped.
- In a blender, puree the chopped mangoes until smooth.
- In a saucepan, combine the mango puree, milk, cream, sugar and salt. Cook over medium heat for 5-7 minutes until sugar dissolves.
- Refrigerate the mixture for at least 4 hours.
- Pour the chilled mango mixture into the Ninja Creami and process according to gelato settings.
- Once done, transfer gelato to a freezer-safe container. Freeze for at least 2 hours before serving.
- Scoop into bowls and top with diced mango.
- Can store leftover gelato in freezer for up to 2 months.
- Let gelato sit at room temperature for 5-10 minutes before serving if too hard.
- Garnish with mint leaves or toasted coconut for extra flavor.
Notes
- This recipe works well with frozen mango chunks if fresh are not available. Just thaw first before blending.
For a creamier texture, substitute full-fat coconut milk for the dairy.
Infuse the milk with a vanilla bean or other aromatics like lemongrass or ginger for extra flavor depth.
Make it kid-friendly by doubling the mango amount for a more fruity, less creamy gelato.
For a vegan version, use coconut creamer or oat milk instead of heavy cream.
Top with toasted shredded coconut or crushed graham crackers for added crunch.
Garnish with fresh mint leaves or a lime wedge to brighten the flavors.
Freeze the gelato in popsicle molds for a tropical fruity ice pop.
Substitute other fruits like pineapple, banana or strawberries for variations.
Store covered in freezer up to 2-3 months for best quality and texture.
Tips for the Creamiest Mango Gelato in Your Ninja Creami
- Pick very ripe mangoes. Choose mangoes that smell sweet at the stem and give a little when pressed. Ataulfo (honey) mangoes have fewer fibers and blend extra smooth.
- Puree until silky. Blend the mango for a full minute. Any stringy bits will freeze hard, so press the puree through a sieve if your mangoes are fibrous.
- Taste before you freeze. Mango sweetness changes a lot from fruit to fruit. The base should taste a little too sweet when cold, because freezing dulls sweetness.
- Add a squeeze of lime. About 1 teaspoon (5 ml) of lime juice makes the mango taste brighter and more tropical.
- Chill fully, then freeze flat for 24 hours. Fruit bases hold a lot of water. A cold base that freezes level gives the Ninja Creami blade a smooth, even block.
- Plan on a RE-SPIN. Fruit-heavy pints often come out a bit crumbly on the first spin. One RE-SPIN usually turns it creamy.
Troubleshooting
- Icy texture: The mango puree added extra water. Use a little less fruit or swap 1/4 cup of the milk for more heavy cream.
- Crumbly or powdery: Add 1 to 2 tablespoons (15 to 30 ml) of milk or mango juice and press RE-SPIN.
- Stringy bits: Your mangoes were fibrous. Strain the puree next time, or use frozen mango chunks, which are often smoother.
- Mango flavor too mild: Use riper fruit, add the lime juice, or stir in 2 tablespoons of mango nectar to the base.
Storage and Serving
Keep leftover Ninja Creami Mango Gelato in the pint with the lid on, smoothed flat on top. Fruit gelato tastes freshest within 1 to 2 weeks. It freezes quite firm, so run it on RE-SPIN before serving instead of trying to scoop it straight from the freezer.
For a fun tropical bowl, serve the gelato with fresh mango cubes, a sprinkle of chili-lime seasoning, or some toasted coconut. It is also lovely next to a scoop of coconut or pineapple sorbet.
Mango Gelato FAQ
Can I use canned mango pulp?
Yes. Canned Alphonso or Kesar mango pulp works very well and is very smooth. It is often already sweetened, so start with half the sugar and taste.
Do I need to cook the base?
Warming the base just helps the sugar dissolve. You can skip the heat if you use superfine sugar and blend everything well, but let it rest so the foam settles before freezing.
How many mangoes make 3 cups?
Plan on 2 to 3 large mangoes or 4 to 5 small Ataulfo mangoes. That gives about 3 cups, or roughly 1 lb 2 oz (500 g), of chopped fruit.
Can I make Ninja Creami Mango Gelato dairy-free?
Yes. Use full-fat canned coconut milk in place of both the milk and the cream. Mango and coconut go great together, and the extra fat keeps the texture creamy.
Can I add mix-ins to mango gelato?
Yes. After the first spin, make a small well in the center and add diced fresh mango, toasted coconut flakes or crushed shortbread. Then run the MIX-IN setting once so the pieces stay chunky.
