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Thai Mango Ice-cream ( Thai Cooking ) recipe, Thai Recipes

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Tarla Dalal

13 April, 2012

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A creamy mango coconut ice-cream, this combination is unique to thailand

Thai Mango Ice-cream ( Thai Cooking ) recipe - How to make Thai Mango Ice-cream ( Thai Cooking )

280 ml fresh cream

8 tbsp sugar

Mix the custard powder in 2 to 3 tablespoons of cold water and keep aside.
Heat the coconut cream in a heavy bottomed pan. When it comes to a boil, add the dissolved custard powder and stir till it coats the back of a spoon.
Remove from the heat and cool completely.
Chop half the mangoes into pieces and mash the other half to pulp.
Whip the cream till soft peaks form.
Mix the cooled custard with the cream and mangoes.
Pour into a shallow freezerproof dish and freeze till slushy.
Remove from the freezer and beat till smooth and creamy. Freeze again till firm.
Repeat step 8.
Remove from the freezer and place in the refrigerator for 20 minutes before serving.

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Thai Mango Ice-cream ( Thai Cooking ) recipe with step by step photos

Nutrient values (Abbrv) per serving

The Nutrient info is complete

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July 12, 2019, 6:25 p.m.

Loved the tangy flavour of mango enriched with coconut cream.Rich and creamy ice cream with a lovely texture.

Sept. 29, 2014, 10:51 a.m.

Hello Madam I would like to know which cream to use. Amul or which we use for Icing. Your reply will be appreciated.

267 Calories

151 Calories