Mango Ice-cream Smoothie- Thai Style

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 mangoes, peeled (i use alphonso)
• 420 ml thick coconut cream
• 4 tablespoons custard powder
• 280 ml fresh cream
• 8 tablespoons sugar
• roasted sliced almonds

Recipe

• 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.