- 375 ml (1½ cups) milk
- 185 ml (¾ cup) thickened cream
- 220 g (1 cup) caster sugar
- 4 egg yolks, lightly beaten
- 1 kg (about 2) very ripe mangoes, seeded, puréed
- ¼ tsp yellow food colouring (optional)
- 15 mini cones
- 150 g (1 cup) crushed red sugar almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1.25 litres (about 15 x 65 ml-capacity popsicles or 15 mini cones). You will need 15 x 65 ml-capacity popsicle moulds. Freeze gelato for up to 1 month.
Start this recipe a day ahead.
Freezing time overnight
Bring milk and cream to the boil in a small pan over medium heat. Remove from heat.
Place sugar and egg yolks in a bowl and whisk until thick and pale. Gradually add the hot milk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon for 5 minutes or until mixture is thick enough to coat the back of the spoon; don’t boil mixture.
Strain through a fine sieve into a bowl. Stir in mango and food colouring, if using. Cool to room temperature. If making popsicles, pour mixture into 15 x 65 ml-capacity popsicle moulds and freeze overnight or until firm.
If making cones, churn mixture in an ice-cream maker until frozen. Transfer to an airtight container and cover surface with plastic wrap. Freeze overnight or until firm. Scoop into 15 balls and place on mini cones. Roll in crushed almonds to serve.
Photography by Brett Stevens.