Thai Mango Ice-cream ( Thai Cooking )
by Tarla Dalal
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A creamy mango coconut ice-cream, this combination is unique to thailand
- Mix the custard powder in 2 to 3 tablespoons of cold water and keep aside.
- Heat the coconut cream in a heavy bottomed pan. When it comes to a boil, add the dissolved custard powder and stir till it coats the back of a spoon.
- Remove from the heat and cool completely.
- Chop half the mangoes into pieces and mash the other half to pulp.
- Whip the cream till soft peaks form.
- Mix the cooled custard with the cream and mangoes.
- Pour into a shallow freezerproof dish and freeze till slushy.
- Remove from the freezer and beat till smooth and creamy. Freeze again till firm.
- Repeat step 8.
- Remove from the freezer and place in the refrigerator for 20 minutes before serving.
- Top with roasted flaked almonds.
Nutrient values (Abbrv) per serving
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