| Prep: 30 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 16g | 10g | 29g |
| sugars | fibre | protein | salt |
| 22g | 2g | 7g | 0.2g |
There is something quite remarkable about a well-crafted dish, a blissful balance of unique flavors and a special connection to our past. To me, every dish sings a unique song, and likewise, our Mangosteen Gelato certainly has an antique symphony to serenade. As an Italian-American grandson, my culinary masterpiece is not just about feeding the body, it’s more about nourishing the soul — the Italian way. My time spent in the kitchen is as blissful as my hiking expeditions, each ingredient chosen with the same thoughtful consideration as the path chosen on a trail.
A Culinary Voyage with Mangosteen Gelato
Fruit-based desserts are quite common in Italian and Sicilian cuisine, and it’s a tradition that I deeply revere. The Mangosteen Gelato, inspired by my nonna’s ice cream recipe, takes me back to my childhood holidays spent around the kitchen table. I, however, have added my twist by using mangosteen, a tropical delight known for its mind-blowing blend of sweet and tangy flavors. Mangosteen, often referred to as the “queen of fruits,” is rich in antioxidants, offering a healthful twist to this decadent dessert.
The Harmony of Sweetness and Health
Rich, velvety, and subtly sweet, our Mangosteen Gelato is more than just a dessert. Each ingredient in this recipe serves a purpose, catering not just to your taste buds but also to your well-being. The whole milk and heavy cream bring a lovely richness and creamy consistency, while also providing essential nutrients like Calcium and Vitamin D. On the other hand, the egg yolks give our Gelato a silky-smooth texture and a nutritious kick of protein. The sugar? Just enough to accentuate the natural sweetness of the mangosteen without overpowering it. Mangosteen Gelato—the Italian twist on a tropical paradise!
As a grandfather and a hiking enthusiast, I always look for ways to make my dishes healthier. This recipe is loved by all, but it also has nutritious elements, which I believe food should offer. This gelato recipe could easily be compared to the ever-so-popular Coconut Milk Ice Cream, which is also a blend of creamy texture and tropical flavors. You could pair this delectable gelato with light desserts like a citrus tart or almond biscotti to complement its tropical flavor.
The Mangosteen Gelato is more than a dessert—it’s a delightful nostalgia, a mirroring reflection of my traditions, and a tribute to my Italian lineage. It’s a mixture of creamy texture, sweet flavor, and subtle health benefits that bring joy to my family table, and hopefully yours too. Try making it the next time you crave a refreshing, tropical dessert. Buon appetito!
What You’ll Need
- 1 cup of fresh mangosteen pulp
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 4 large egg yolks
- 1 teaspoon of pure vanilla extract
- A pinch of salt
Method
Step One
First, prepare the mangosteen pulp by removing the flesh from the fruit. You should have about 1 cup of pulp. Avoid using the seed and rind; you only want to use the soft, juicy flesh.
Step Two
Then, remove the seeds from the pulp and set aside. In a large saucepan, combine the whole milk, heavy cream, and half of the sugar. Stir the mixture over medium heat until it comes to a gentle simmer.
Step Three
In a separate bowl, whisk the egg yolks together with the remaining sugar until the mixture is smooth and pale yellow in color. Gradually add the warm milk mixture into the beaten egg yolks, whisking continuously to prevent the eggs from curdling.
Step Four
Return the mixture back to the pan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. This should ideally take about 10 to 15 minutes. Do not let the mixture boil, as it can cause the mixture to curdle.
Step Five
Once the custard has thickened, remove it from the heat and stir in the mangosteen pulp, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then cover it with plastic wrap and refrigerate it for at least 2 hours, or until completely chilled.
Step Six
When the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Once churned, the gelato should be soft but scoop-able. Transfer it into an airtight container and freeze for at least 4 hours before serving.
Step Seven
Finally, your homemade mangosteen gelato is ready to be enjoyed. Serve it in your favourite ice-cream bowls and enjoy!
