Once the mango chunks are frozen, transfer them to a blender or food processor.
Add the coconut cream, maple syrup or agave nectar, lemon juice, pinch of salt, and vanilla extract (if using) to the blender.
Blend the mixture on high speed until it becomes smooth and creamy. You might need to pause and scrape down the sides of the blender as needed.
Adjust Sweetness:
Taste the mixture and adjust the sweetness if necessary by adding more maple syrup or agave nectar.
Freeze Gelato:
Once the mixture is well blended and sweetened to your liking, transfer it to a freezer-safe container.
Cover the container and place it in the freezer for about 4-6 hours, or until the gelato is firm.
Every hour during the freezing process, take the container out and give the gelato a good stir to prevent ice crystals from forming and to ensure a creamy texture.
Serve:
When the Vegan Mango Gelato is completely frozen and has reached the desired consistency, scoop it into bowls or cones and serve immediately.
Nutrition Facts (Per Serving, approx. 1/4 of the recipe):
Calories: 130
Total Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 4mg
Total Carbohydrate: 26g
Dietary Fiber: 2g
Total Sugars: 21g
Protein: 1g
Tips:
Ripe Mangoes: Ensure the mangoes are fully ripe for the best flavor and sweetness.
Creamier Texture: Stirring the gelato periodically while freezing helps prevent ice crystals and ensures a smoother texture.
Variations: Experiment with other fruits like strawberries or peaches for different flavors.
Enjoy this refreshing and creamy Vegan Mango Gelato as a delightful treat to cool off on a hot day!