Mango Ice Cream


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

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  • 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

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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

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