Step 1

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.

Step 2

Add the diced mango, ¼ cup of the granulated sugar, and lemon juice to a food processor. Blend until smooth. Set aside. You should get about 2 cups of mango puree total.

Step 3

In a large bowl, combine the remaining granulated sugar, heavy cream, whole milk, vanilla extract and kosher salt.

Step 4

Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.

Step 5

Add the mango puree to the milk mixture and stir until fully incorporated.

Step 6

Churn the gelato mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.

Step 7

Spoon the gelato into a shallow container or a loaf pan.

Step 8

Press plastic wrap or wax paper to the surface of the gelato. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.