Monday, July 25, 2016

Eggless Mango Gelato with Aquafaba Whipped Cream - Day 162

Preparation time: 10 minutes
Cooking time + Churn time:  20 minutes
Serves: 4

  • Fresh Mango pulp - 2 cups
  • Sugar - 1/4 cup or more, depending on how sweet the mangoes are
  • Water - 1/8 cup or more 
  • Lemon juice - 2 tbsp
  • Prepared Aquafaba whipped cream - 2 cups

  1. Place sugar and water in a saucepan.  Heat until the sugar melts and thickens slightly.  Cool completely and stir in the lemon juice.
  2. Combine mango pulp and sugar syrup.  Refrigerate for 15 minutes.
  3. Gently fold the aquafaba whipped cream into the mango mixture.  
  4. Pour the mango mixture into an ice cream machine and follow the instruction according to the manual.
  5. My machine churned for  approximately 20 minutes to get to the soft consistency.
  6. Transfer gelato into a freezer safe container and freeze until firm and ready to be served.

To make without the ice cream machine:
  1. After folding the aquafaba whipped cream with the mango pulp, transfer the mixture into a freezer safe container and freeze.  
  2. Remove after 20 minutes and beat with hand mixture and put it back in the freezer.  Repeat the process one more time after 20 minutes.  Freeze until firm.

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