On one friday, few weeks ago, we were having our dinner in a Thai restaurant and my kids wanted the mango icecream for dessert. That was our first time at the restaurant and the main course, soup and the appetizer that we ate were not that good and I didn’t want to waste even more by ordering a dessert . But with the kids demanding, we ordered the icecream. And, the icecream was damn delicious and the best( est) mango icecream I have ever tasted. As soon as I licked it first, I started googling with my phone for the thai mango icecream and fell upon Tarla Dalal’s recipe. I had all the ingredients needed,so the first thing to do on the next morning was trying this icecream. I made a big batch of it and it was lipsmacking good .
Thai Mango Icecream Recipe
1 can sweetened mango pulp ( 30 oz.)
20 gm. mango pudding mix / mango custard powder
1 mango peeled and chopped (optional)
200 gm. coconut cream *
Sugar (as needed)
20 oz. heavy whipping cream
1.Chill a metallic bowl in the freezer for about 10 minutes. Bring all the ingredients except the chopped mangoes and beat at medium speed until it forms a stiff peak, using a electronic hand mixer or stand mixer.
2. Cover and freeze for 1 hour. Remove and beat again. Cover and freeze again. Repeat the same step for about 3 to 4 times. This will help to make the ice cream creamy and break down the ice. Just before putting the mixture in the freezer for the final time, add the chopped mangoes.
3. While serving, drizzle some chocolate sauce or serve as such .
- I used KTC brand creamed coconut, by diluting it. Coconut milk can also be substituted.
- No need to dilute the custard powder. It has corn starch in it, so it helps to thicken the cream faster.