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.

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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

Recipe by Olivia BennettCourse: DessertCuisine: TropicalDifficulty: Easy

Servings

servings

Calories

200

kcal

Resting Time

minutes

This 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.