Sicilian tangerine pudding (“Gelo”)

DI Chiara Maci | 22 Jan 2019

Are tangerines still in season? So let’s prepare Sicilian tangerine Gelo!

An easy and fresh dessert. Within everyone’s reach.

Are you making it?


1 kilo of organic or untreated tangerines

50g sugar

45g cornstarch


Cut tangerines in half and squeeze them with a citrus squeezer.

Filter the juice with a small colander to remove seeds and filaments.

Pour the tangerine juice into a pot and add the sugar. Stir it up.

Put it over low heat and add gradually the sifted cornstarch, stirring constantly with a whisk until it has melted and the liquid has reached the first boil, becoming thicker.

Turn off the heat and transfer the mixture into some aluminum or pyrex freezer cups.

Let them cool down and leave them into the fridge until you serve the tangerine Gelo at the end of a lunch
or dinner.

Turn out the tangerine Gelo from the aluminum cup and serve with chopped pistachios (cut coarsely with a knife).
In the preparation you can also add to the tangerines the juice of a lemon and a little bit of water.

Photo By Chiara Maci
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