How to make Avocado Gelato | Avocado Gelato is a perfect summer dessert and treat that is bursting with flavours of avocado. It is eggless, rich and deliciously ultra-smooth. It is so easy to make, with minimal ingredients. Well, you might want to call it AVOLATO!

Avocado Gelato is a perfect summer dessert that bursting with intense flavours of avocado. It is eggless, rich and deliciously ultra smooth and creamy that is so easy to make with a few ingredients. - 1

This year we are facing HOTTEST summer ever, and I’m telling you this heat is ridiculous. For any Brits, 30C on holiday is amazing, 30C in UK is unbearable, us British we’re not built for this weather. Since beast from the east left us, temperatures keep rising. As soon as I wake up and feel the heat, or put my foot in the garden feels like I am in Italy, not in London. For me it is far too hot to do anything, except just relaxing on the sofa with the fan on and indulging in some chilled or frozen treats!

Our menu is filled with more fruits, salads and healthy drinks.. continuously homemade yogurt is being made twice in a day and making Chaas (Spiced buttermilk-yogurt drink) to keep ourselves hydrated, never seen so many watermelons being used in my kitchen and occasionally treating ourselves with Ice creams and Faluda.

More Eggless Ice Cream Recipes – Kesar Pista (Saafron Pistachio) | Caramel – Dulce de leche | Cookies ‘N’ Cream | Sugar-free mango, Basil and Cashew yogurt popsicles | Mango Ginger Kulfi

Because of warmer weather, some of the fruits and vegetables are abundantly available and very inexpensive too, such as mango, pineapple, peach and avocado! We have been binging on avocados, per day between four people almost 8-10 avocados easily finish..at one time I had almost 2 dozens of avocado sitting on my worktop, because of warm weather they were ripening so quickly that I had to make a decision to use them, so settled with Avocado gelato.

More Avocado Recipes- Pistachio, Avocado Butter toast with roasted mushroom and tomato | Avocado, Basil and Orange Pesto | Vegan Avocado and Mango Sushi | Avocado and Methi Paratha

On our recent trip to Lake Como, Italy we gorged on gelato. A trip to Italy without gelato is not complete. On every corner, we found Gelateria. I was amazed to see so many flavours, and in 3 days I almost tried ten flavours, for me Mango, Coconut with passionfruit were winners.

Taking inspiration from Italy’s gelato, I decided to make Avocado gelato. We couldn’t believe how amazing it turned out, the creamiest ice cream ever, if I have to describe in one word it has to be phenomenal, surely this gelato is not on a healthy side just because there is an avocado in there, it’s sheer indulgence!

Notes:- As I said above we are having sweltering English summer, there was no other way to keep this gelato in a good shape for pictures, so a couple of quick clicks for you guys. I totally take the blame for not taking good pictures, in fact, it nowhere does justice to the yummiest gelato that is there in that bowl.

I have used an ice cream machine to make this recipe.

  • 4 medium avocado
  • 1 tin sweetened condensed milk (397g)
  • 1 lime
  • Few drops of Vanilla extract
  • 300ml single cream
  • 150ml full-fat milk

Method:- Freeze your ice cream maker according to manufacturer instructions. Peel the avocado and remove the stone. Place it in the blender and squeeze the lime juice. Blend until very smooth. Add condensed milk, and full fat milk and blend again. Add vanilla extract and pulse once more. Transfer the mixture in a big container or bowl then add cream and whisk and mix well. Wrap the container with the cling film and leave it to chill in the refrigerator for at least 3 hours. Once ready to churn the gelato, bring out the ice cream maker and pour all the avocado mixture into the maker. Start churning at a low speed for not more than 15-20 minutes. Transfer the mixture into the container and freeze it. Once it gets harden, serve. Enjoy!!!

For Gujaratis and other Indians, Mango is just not a fruit, it’s an emotion. Once mango season is in full swing, so many mango recipes are made in kitchens.

When no mixers or blenders were in Indian kitchens, the older generation had their own techniques to juice the mangoes. Especially for making Keri no Ras (translates as mango pulp).

What is Fajeto?

Usually, Fajeto is prepared during the summer season and served the end of a meal to help calm down the stomach after a spicy meal in Gujarati households.

Basically, this recipe was invented to prevent any waste from the mango. Mango is an expensive fruit so the idea was to extract as much fruit as possible.

Fajeto is different to Mango Kadhi

Mango Kadhi is a savoury dish made with gram flour and yogurt. It is a soup that is consumed with a meal in similarity to Gujarati Kadhi. Fajeto is a beverage enjoyed after a meal and is made with yogurt and mango pulp alone.

There is a lot of misinformation on the internet which states that mango kadhi and fajeto are the same recipe. They are not.

More Mango recipes: Mango and Mixed Nuts Eggless Biscotti | Mango Shrikhand

Fajeto is made with mango pulp either directly from the mango seed or using ready made pulp. In the olden days, it was made by washing out mango skin and seeds from which the majority of pulp was removed. Spices and sweeteners were added to this mango water and a mild tempering made on top.

In my Mum’s recipe below, we simply use ready made mango pulp and thin it out with water.

If you can’t find fresh mango, use canned mango pulp.

mango drink served in two glasses with a half carafe of mango drink - 2

Fajeto Recipe

Ingredients

  • 1 cup mango pulp
  • 1 cup water
  • ½ cup yogurt mild yogurt, beaten
  • salt to taste
  • ½ teaspoon crushed green chillies and ginger
  • 2 tablespoon sugar or jaggery
  • Pinch hing asafoetida
  • Pinch Dry ginger powder Soonth no powder
  • 1 teaspoon oil
  • Pinch mustard seeds
  • Dried red chilli
  • 2-3 curry leaves
  • coriander leaves for garnish

Instructions

  • In a big saucepan mix mango pulp, water, salt, jaggery and crushed chilli and ginger.
  • Heat this mixture on a medium heat for 4-5 minutes.
  • Turn off the heat and leave it to cool for a bit.
  • Then add beaten yogurt and mix well.
  • Now prepare the tempering by heating oil in a small pan, add mustard seeds, hing, curry leaves and dried red chilli. Once it crackles add it into the prepared fajeto.
  • Add dried ginger powder, mix well and let it cool at the room temperature.
  • Serve in a glass, garnish it with the coriander leaves.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.