Mango Ice Cream

Rating:

(0 votes) 0 0

The Thai name for this special dessert is Ai Sa Cream Ma Muang.

Shared by

Ingredients

  • 400 g packet frozen mango (if fresh mango is available, it is preferable)
  • 300 ml. cream
  • 1/2 C. caster sugar
  • 1/4 C. mango or apricot nectar
  • mango slices and fresh mint sprigs, to garnish

Our Readers Also Loved

Directions

Defrost the mango until it is soft enough to mash but still icy. If fresh, puree the flesh of 3-4 large ones in a food processor. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture. Spoon the mixture into a lamington tray; cover and freeze for about 1 1/2 hours or until half-frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

Reviews (3)

  • 300 ml = 10.11 ounces
    400 grams = 14.10 ounces
    (Castor Sugar=Superfine Sugar in USA)

    I have not tried this recipe yet, but I love Pumpkin Ice Cream and if this is a good recipe, then you can substitute pumpkin for the holidays. YUMMMMM......
    Mango sounds wonderful also, but can we find Mango's now? I have not seen any in a few weeks now.

    Flag as inappropriate Sheryll  |  October 15, 2008

  • What is castor sugar? What is a lamington tray? Sounds delicious but I need a little help.

    Flag as inappropriate juliagrace8  |  August 4, 2008

  • WHAT IS 400g packet?
    WHAT IS 300 ml

    Flag as inappropriate ITALIANGRANDMA  |  May 4, 2008

Around The Web