The least is I'm ready for summer as I have been making nice gelato at home.
So for this post, I won't be sharing any Christmas baking but just this nice and creamy mango lassi gelato that I have made with NO egg, NO cream and minimal sugar.
Without the least fat and sugar content, I must admit that this gelato is more like the icy type but if you let it thaw slightly at room temperature just before scooping and serving, it is actually very smooth and yummy!
Is it nice to know that this creamy yummy gelato is actually not loaded with fat and sugar? I hope that you will like this guilt-free treat as much as we do.
Creamy YUMMY Mango Lassi Gelato
that is made with NO egg, NO cream and minimal sugar!
Why this recipe?
Remember that I have mentioned at my Skinny Creamy Italian Vanilla Gelato post that a good gelato should contains:
16-22% sugar
6-12% fat
32-42% solid
58-68% liquid
This gelato that I have created has a good balance of mango and evaporated milk added and its composition contains:22% sugar - Surprise surprise!This is actually the maximum of sugar required to be in a good gelato! ... but also the minimum required to be in this gelato because this essential amount of sugar is required to (1) make the gelato with lemon juice not too sour to enjoy (2) balance the % solid and % liquid to be within the range of a good gelato, thus resulting it not too icy.
3.5% fat!!! - too low and this is why I have to add guar gum into my gelato mixture32% solid - the minimal
68% liquid - the maximal due to the maximum amount of mango and evaporated milk added and this is why the gelato is slightly more on the icy side
Guar gum, extracted from guar beans is commonly used as a thickener to make skinny or fat-free gelato smooth and less icy. If it is unavailable or you prefer not to use this additive, you will need to add 100g cream to thicken the mixture so that the fat content of the gelato will be at least 6%.
With the addition of 100g cream with 35% fat, the composition of the mango lassi gelato with cream will be:
20% sugar - within the range and won't taste too sour
6% fat - the minimal required amount
33% solid - close to the minimal and within the range
67% liquid - close to the maximal and within the range
Too confusing? I have been very confused too! LOL! I have spent a lot of time figuring out the best combination and I guess this is the best mango lassi gelato that I have created...
Watch this video to see how I made this gelato. The best thing about it is it is not too sweet, not heavy, not greasy and yet creamy and yummy.
Not too sweet. Not greasy. Just creamy and nice!
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Here's the recipe.
For the best consistent result, it will be good to measure all ingredients by weight and DO NOT reduce and change any of these amounts unless it has been suggested.
Make 1 quart or about 1 liter
350g fresh mangoes cheeks, preferably the strong-tasting ones like Kensington pride or Calypso, pre-chilled in a fridge
375g regular evaporated milk with 8-10% fat, pre-chilled in a fridge
30ml (2 tbsp) freshly squeezed lemon juice - a must have to stop the mangoes from browning
100g caster sugar
1g (1/4 tsp) guar gum*
* If unavailable, please add 100g cream with 35% fat or your gelato will not be creamy and nice! Please read my above tip.
Combine all in a blender or food processor and process until mixture is well-combined and smooth.
Transfer mixture into a pre-chilled ice cream maker and freeze following the manufacturer's instructions. Due to its high liquid composite, this gelato will take at least 30 mins to churn or might take up to 40 to 50 mins. Hence, it is important to make sure that your ice cream maker is well-chilled prior churning the gelato. If your ice cream maker is not cold enough to churn the gelato after 20 mins, place the maker back into the freezer with the gelato in it and let it freeze for another 1-2 hrs, Then, continue to churn further until the gelato reaches the right consistency.
Transfer into an airtight container to set in a freezer for about 3-4 hrs before serving. If the ice cream is too hard to scoop, let it thaw for a while at room temperature before scooping and serving.
Freeze for up to 1 week in home freezer because this low fat gelato hasn't been stabilised with eggs and might become too icy after 1 week or more.
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