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Personally, I love this mango gelato swirled with raspberry gelato. The smooth, richness of the mango and the tart raspberries are a delicious -- and beautiful! -- blend. Or, garnish the orange-mango gelato with fresh raspberries, or a raspberry purée... Blueberries would be fun to try, too.
3/4 C sugar
1 C milk
1 lb fresh mango*, cubed
1/3 C orange juice
the milk, sugar, and mango in a saucepan; heat, stirring frequently,
until sugar is completely dissolved. Cool to room temperature.
Place all ingredients, including orange juice, in a blender and process
until smooth. Place mixture in
ice cream maker for 20-25 minutes. If desired, transfer to an air-tight
container to freeze for a firmer consistency.
* If mangoes aren't in season, you can used dried mango (reconstitute with orange juice) or frozen mango.