Mango Ice Cream Smoothie – Thai Style

This delightful Mango Ice Cream Smoothie – Thai Style is a handmade treat that brings a unique flavor to your dessert table. Perfect for warm days, this creamy concoction features fresh mangoes and luscious coconut cream, creating a tropical experience that is both refreshing and indulgent. Though an ice cream maker can certainly make the process easier, this recipe is crafted for those who prefer the joy of manual preparation. Allow ample time for chilling and freezing, and soon you’ll be savoring a delightful frozen dessert that is sure to impress family and friends.

Recipe Overview

Description

This unique handmade ice cream offers a blend of creamy coconut and sweet mango, perfectly balanced for a rich, tropical flavor experience. Its preparation involves simple ingredients and straightforward steps that yield a delectable dessert. Freezing time is not included in the total preparation time, so plan accordingly for the best results.

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Custard Base: Start by taking a small bowl and dissolving the custard powder in 2 to 3 tablespoons of cold water. Ensure that there are no lumps, creating a smooth mixture.

2. Heat the Coconut Cream: In a heavy-bottomed saucepan, bring the coconut cream to a gentle boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.

3. Thicken the Mixture: Once the coconut cream is boiling, add the dissolved custard powder. Stir continuously until the mixture thickens enough to coat the back of a spoon. This will create a creamy base for your ice cream.

4. Cool the Custard: Remove the pan from the heat and allow the custard to cool completely. You can speed up this process by transferring it to a bowl and placing it in the refrigerator.

5. Prepare the Mangoes: While the custard is cooling, take your mangoes and chop half of them into bite-sized pieces. Mash the other half using a fork or potato masher until you achieve a smooth consistency.

6. Whip the Cream: In a separate mixing bowl, whip the heavy cream until soft peaks form. This will give your ice cream a light and airy texture.

7. Combine Ingredients: Once the custard has cooled, gently fold in the whipped cream and both the chopped and mashed mangoes. Mix until everything is evenly combined, creating a luscious, fruity base.

8. Freeze the Mixture: Pour the combined mixture into a shallow freezer-proof dish. Aluminium containers work particularly well, but plastic dishes will suffice as well. Spread the mixture evenly and place it in the freezer.

9. Beat and Freeze: After a few hours, once the mixture is slushy, remove it from the freezer and use a hand mixer or a whisk to beat the mixture until it is smooth and creamy. This step will help to break up any ice crystals that have formed.

10. Final Freeze: Return the mixture to the freezer and allow it to firm up. After about an hour, repeat the beating process again to ensure a creamy texture.

11. Serve and Enjoy: Before serving, remove the ice cream from the freezer and let it sit in the refrigerator for about 20 minutes to soften slightly. Scoop the ice cream into bowls and top with roasted flaked almonds for an extra crunch.

Tips for Success

• Ensure that your mangoes are ripe for the best flavor and sweetness.
• Adjust the sugar according to your taste preference or based on the sweetness of your mangoes.
• For a more intense coconut flavor, you can add a pinch of shredded coconut to the mixture before freezing.

This Mango Ice Cream Smoothie – Thai Style is not just a dessert; it’s a celebration of flavors that transports you to a tropical paradise. Perfect for warm days or any time you crave something sweet, this delightful treat will surely become a favorite in your recipe collection. Enjoy the vibrant taste and creamy texture that will leave everyone asking for seconds!