|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 2g||6%|
|Total Sugars 50g|
|Vitamin C 41mg||206%|
|*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. Make 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.
“This is probably one of the easiest ice cream recipe that I've ever made. The fact that everything comes together in a food processor is so satisfying. The result is perfectly sweet and creamy ice cream. Next time I’ll add some lemon zest to the recipe as well.” —Tara Omidvar
2 large fresh, ripe mangoes
1 cup granulated sugar
3 tablespoons coconut milk
1 teaspoon lemon juice
1 cup whipping cream
Steps to Make It
Gather the ingredients.
Slice the mangoes open along all 4 sides 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).
Pour the mango puree into a bowl, scraping down the sides of the blender with a rubber spatula to remove as much of the puree as possible.
Pour the whipping cream into the food processor or blender. Blitz until the cream forms stiff peaks or is quite stiff (not runny).
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.