Makes 1 kg (2 lb 3 oz/10 scoops)
400 g (14 oz) mango flesh
380 g (13 ½ oz) filtered water
2.5 g (1⁄8 oz) carob bean powder
220 g (8 oz) caster (superfine) sugar
1 Put the mango and water in a bowl and blend with a hand-held blender until smooth.
2 Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
3 Gradually add the carob powder and sugar mixture to the mango mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4°C (39°F).
4 Turn on your gelato maker so it begins the freezing process.
5 Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) (this should take about 30 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
This is an edited extract from Pidapipo by Lisa Valmorbida published by Hardie Grant Books NZD $44.99 and is available in stores nationally. Copyright Photography © Lauren Bamford and Jesper Hede 2017. Illustrator: © Jean Jullien.