Thursday, October 29, 2015

Five Minute Mango, Papaya, and Basil Gelato

I think maybe the title of this recipe is slightly misleading, depending on your grocery store access and freezer habits. If you regularly buy frozen fruit or freeze your own, then this is a five minute recipe. If you only have fresh mangoes and papaya to hand right now, this is a twenty-four hour-plus-five minute recipe. So this gelato is the reason you should become the kind of person who always has frozen fruit to hand. Or it's the reward for already being that person.

Mango, Papaya, and Basil Gelato
adapted from Weeknight Wonders by Ellie Krieger
serves 2

1 1/2 c (300 g) chopped, frozen mango and/or papaya
1/4 c (60 ml) milk of your choice
8 basil leaves

Process until smooth and serve immediately.

As an aside, I recently learned the differences between ice cream, gelato, and sorbet. Ice cream has cream and egg yolks, gelato has milk or cream but no eggs, and sorbet has no milk, cream, or eggs.

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week we are making Guinness and beef skillet stew from Weeknight Wonders. You are welcome to join us; no long term commitment required. This is catch-up week, so visit the others in my blogging group to see what they are posting.

What's regularly stocked in your freezer?


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