Thai Mango Ice-cream ( Thai Cooking )
by Tarla Dalal
30 Jun 2020
This recipe has been viewed 40955 times
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 )
Setting Time: 6 to 8 hours. Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
3 mangoes , peeled
420 ml thick coconut cream
4 tbsp custard powder
280 ml fresh cream
8 tbsp sugar
Method
- Method
- 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.
- Top with roasted flaked almonds.
Nutrient values per serving
| Energy | 37653 cal |
| Protein | 379.9 g |
| Carbohydrates | 1139.4 g |
| Fiber | 1143.2 g |
| Fat | 3512.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 3636.3 mcg |
| Vitamin B1 | 4.3 mg |
| Vitamin B2 | 8.5 mg |
| Vitamin B3 | 68.3 mg |
| Vitamin C | 296.7 mg |
| Folic Acid | 1052.1 mcg |
| Calcium | 896 mg |
| Iron | 144.4 mg |
| Magnesium | 3012 mg |
| Phosphorus | 20179.2 mg |
| Sodium | 1730.6 mg |
| Potassium | 30204.6 mg |
| Zinc | 92.9 mg |
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