I dream of mangoes and coconuts – Imagine the scent of ripe mango fruit mingled with the aroma of toasting coconut – palm trees swaying in the breeze. OK – so MANGO GELATO WITH TOASTED COCONUT may not have been the most appropriate title. Perhaps, I should have named this one A Cheap Trip to the Beach! Whatever the heck – this gelato is going to set your beachy mojo sailing on perfect seas.
Mango is one of those sweet tropical fruits that doesn’t get enough cred. It is often overlooked for the more common pineapple. Che peccato! (What a pity!) This fruit is really splendid in its natural sweetness – so sweet in fact – when ripe, it tastes like you doused it with sugar. In an effort to keep the iciness down in this gelato, you’ll see that we are going to cook the fruit down a little with added sugar (maceration) to get some of the water out – much like we do for Marinara Sauce. The elimination of that water will produce a much creamier gelato.
The toasted coconut not only adds flavor – but also crunch. It makes for a much more interesting flavor experience than just the mango.
This MANGO GELATO WITH TOASTED COCONUT is the perfect combo of refreshingly fruity and creamy all in one summer sun kissed wiz-bang! You’ll love it!
MANGO GELATO WITH TOASTED COCONUT
Makes: about a quart
Prep: 40 minutes + time in ice cream maker
Cook: About 10 minutes
3 C. Chopped fresh mango
1 C. sugar
1 C. Sweetened Coconut
2 C. Whole Milk
1/2 C. Heavy Cream
6 Egg Yolks
3/4 C. Sugar
2 Tsp. Coconut Extract
Puree mango in your food processor or blender until smooth.
Add the 1 C. Sugar and bring to a simmer – simmer on medium-low heat for about 30 minutes. You will be left with a reduced jam-like fruit mixture.
Place in a container and refrigerate overnight.
Toast your coconut to a nice brown color and place in the refrigerator to chill in a plastic bag or container.
Heat the milk, cream, and coconut extract until it bubbles on the sides.
Turn off the heat.
In the meantime, beat your egg yolks to a light color – they will thicken .
Add a little of the hot mixture to the beaten yolks and whisk at the same time so the yolks don’t curdle. Add a little more of the hot milk mixture and whisk.
Then pour the entire yolk mixture into the pot with the rest of the hot milk and cream. Whisk again.
Place over the heat and cook a few minutes until it coats the back of a wooden spoon.
Remove from heat and chill overnight. This is your gelato base which will thicken further in the refrigerator – like a custard.
To review: you are now chilling overnight: your gelato base, your reduced mango, and your toasted coconut.
The next day – mix together the gelato base and the reduced mango.
Pour into your ice cream maker and follow the directions for using your machine.
Towards the end of the process in your ice cream machine – add the toasted coconut – or fold in at the end.
I like to use a bowl that has been in the freezer for about an hour to hold the finished gelato.
Do you feel the sand between your toes yet?
For more great gelato recipes – visit Linda’s Italian Table and search – gelato or desserts!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography