Vegan Mango Gelato Recipe
Introduction
Indulge in the tropical sweetness of vegan mango gelato with this delightful recipe. Perfect for those craving a creamy, dairy-free treat that bursts with mango flavor, this gelato is both satisfying and refreshing. Made with wholesome ingredients and straightforward steps, it’s a guilt-free pleasure you can enjoy any time of the year.
Ingredients
- 3 ripe mangoes, peeled and diced
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup raw cashews, soaked overnight and drained
- 1/2 cup maple syrup or agave nectar (adjust to taste)
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preparation:
- Start by soaking the raw cashews overnight in water. This softens them for blending into a smooth cream.
- Blending:
- In a blender, combine the diced mangoes, soaked cashews, coconut milk, maple syrup or agave nectar, coconut cream, vanilla extract, and a pinch of salt.
- Blend on high speed until completely smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined.
- Chilling:
- Transfer the mixture into a bowl or container suitable for chilling. Cover and refrigerate for at least 4 hours, or preferably overnight. This chilling step helps develop the flavors and ensures a creamy texture when churned.
- Churning:
- Once thoroughly chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, or until the gelato reaches a soft-serve consistency.
- Freezing:
- Transfer the churned gelato into a freezer-safe container. Smooth the top with a spatula, then cover tightly with a lid or plastic wrap directly touching the surface to prevent ice crystals from forming.
- Freeze for at least 4 hours, or until firm.
- Serving:
- When ready to serve, remove the gelato from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping. Garnish with fresh mango slices or mint leaves if desired.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 220
- Total Fat: 13g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 19g
- Protein: 2g
Smart WW Points
- SmartPoints: 8 per serving (based on WW Green Plan)
Additional Tips
- For an extra creamy texture, ensure the mangoes are ripe and sweet.
- Adjust sweetness by varying the amount of maple syrup or agave nectar used.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until set for a similar result.
- Leftover gelato can be stored in the freezer for up to 2 weeks. Allow it to soften for a few minutes at room temperature before scooping.
Conclusion
This vegan mango gelato recipe combines the richness of coconut milk and cashews with the natural sweetness of ripe mangoes, creating a dessert that’s as wholesome as it is delicious. Whether you follow a vegan diet or simply love mangoes, this recipe promises a delightful treat with every spoonful. Enjoy guilt-free indulgence with each creamy, tropical bite!
By following these detailed steps and measurements, you’ll create a mango gelato that’s not only satisfying but also fits into a balanced lifestyle with its low SmartPoints value.