Mango Ice-Cream Smoothie- Thai Style – a delicious recipe with mangoes, coconut cream, custard powder, fresh cream, sugar, almonds. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
In a small bowl dissolve the custard powder in 2 to 3 tablespoons of cold water.
2
Bring the coconut cream to a boil in a heavy bottomed pan.
3
Now add the dissolved custard powder and stir till the mixture thickens enough to coat the back of a spoon.
4
Take off the fire and cool completely.
5
Chop half the mangoes into bite sized pcs and mash the other half.
6
Whip the cream till soft peaks form.
7
Blend the cooled custard with the cream and mangoes.
8
Pour into a shallow freezerproof dish (I find aluminium containers very good but you can use plastic too) and freeze till slushy.
9
Remove from the freezer and beat till smooth and creamy.
10
Freeze again till firm.
11
Remove and beat again and then freeze again.
12
Remove from the freezer and place in the refrigerator for 20 minutes before serving.
13
Top with roasted flaked almonds.
765
kcal
Calories
63
g
Fat
47
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 mangoes, peeled (I use alphonso), 420 ml thick coconut cream, 4 tablespoons custard powder, 280 ml fresh cream, and more.
Yes, Mango Ice-Cream Smoothie- Thai Style falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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