|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try this fantastically easy recipe for Thai mango ice cream. The texture of this frozen dessert is halfway between sorbet and ice cream and full of mango flavor. Quick and simple to make, it requires no stove or ice-cream maker, just a blender or food processor. Makes this beautiful dessert to serve company; you can make it well in advance. It is delicious as is or served with slices of fresh mango or papaya and a little coconut rum/liqueur drizzled over the top.
Slice the mangos open and scoop out fruit from the skins. Don't forget to include fruit around the stone. Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute or until sugar has dissolved and you are left with a delicious mango puree.
Add the coconut milk and lemon juice and briefly blitz to combine (a few seconds). *At this point, you can perform an optional step below.
Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scrape down the sides and bottom with a rubber spatula to remove as much of the puree as possible. *Optional Step*: Some people don't want bits of mango pieces or mango fiber in their ice cream. The mango pieces and fiber are healthy and actually enhance the taste of the sorbet. But if you'd rather strain them out, here's how: Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatula or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.
Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks or is quite stiff (not runny) when dipped into with your finger.
Add the mango puree to the whipped cream and blitz 5 to 10 seconds or until you get a good mango-cream consistency. Pour into a large yogurt container or ice cream tub and set in the freezer for at least 6 hours, preferably 8.
Serve in bowls or scoop into ice cream cones. To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time.