Description
This creamy, tropical gelato combines the flavors of sweet mango, rich coconut, and warm turmeric, creating a refreshing and exotic dessert! It’s naturally dairy-free, making it perfect for all dietary needs.
Ingredients
2 large ripe mangoes, peeled and chopped
1 cup coconut milk (full-fat for creaminess)
½ cup coconut cream (for extra richness)
¼ cup honey or maple syrup (adjust to sweetness preference)
1 tsp turmeric powder
½ tsp vanilla extract
1 tbsp lime juice (optional, for a citrusy zing)
Pinch of sea salt
Instructions
I blended the mangoes, coconut milk, coconut cream, honey, turmeric powder, vanilla extract, and a pinch of salt in a blender until smooth.
I tasted the mixture and added more honey or maple syrup if I wanted it sweeter or a little lime juice for brightness.
I poured the mixture into an ice cream maker and followed the manufacturer’s instructions for churning.
Once the gelato reached a soft-serve consistency, I transferred it to a container and froze it for at least 4 hours, or until firm.
Before serving, I let the gelato soften slightly for a few minutes, then scooped it into bowls or cones.