Makes about fourteen 1/2-cup servings
1½ pounds 1-inch mango cubes (thawed, if frozen)
½ cup mango nectar
2 cups whole milk
1 cup sugar
¼ cup fat-free powdered milk
8 large egg yolks
1 cup light cream
1 teaspoon pure vanilla extract
Calories 188 (35% from fat) · carb. 27g · pro. 4g · fat 8g · sat. fat 4g · chol. 138mg · sod. 41mg · calc. 104mg · fiber 1g
1. Place mango cubes in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth -- you will have about 2½ cups mango purée.
2. Stir in mango nectar and refrigerate while continuing with recipe. Place the milk, sugar and powdered milk in a 3 ½ quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar.
3. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1 cup of the hot milk/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium.
4. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in light cream, reserved mango purée and vanilla.
5. Cover and refrigerate at least 6 hours before continuing. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.