You will need a Ripe Mango Which in Thailand, land of abundant, glorious fruit, is easy to come by. In America you will have to be the judge. The flesh of ripe mango is fragrant and should give slightly to the touch. To ripen, leave the fruit out at room temperature for a day or two in a closed paper bag. I got this recipe from an Excellent book called "The Best of Thailand".
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Units: US | Metric
- 1Ina heavy-bottomed medium saucepan, beat egg yolks and sugar together.
- 2Stir in milk until well combined.
- 3Cook medium heat, stirring constantly with a whisk until thick enough to coat the back of a spoon, about 10 minutes.
- 4Remove pan from heat, cover, and let cool.
- 5Stir in heavy cream and vanilla until well combined.
- 6Cover and refrigerate until cold.
- 7Peel and cut mango.
- 8Remove all flesh and discard seed.
- 9In a food processor, process mango flesh until slightly chunky.
- 10Stir mango into cold custard.
- 11Turn mixture into an ice cream maker and freeze according to manufacturer's directions.
- 12Garnish scoops of ice cream with mango slices.
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Nutritional Facts for I-Tim Ma-Muang (Mango Ice Cream)
Serving Size: 1 (205 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 636.9
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 29.2 g
- Cholesterol 263.8 mg
- Sodium 72.6 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 1.1 g
- Sugars 42.8 g
- Protein 5.4 g