Thai-inspired version of mango-turmeric ice cream

Executive Summary

Discover a vibrant Thai-inspired mango-turmeric ice cream that brings the exotic flavors of Hua Hin right to your home. This simple, plant-based recipe blends frozen mango chunks with rich coconut milk for a creamy, dairy-free base. Infused with aromatic lemongrass and the earthy warmth of ground turmeric and fresh ginger, it offers a unique twist on a classic treat. A splash of lime juice and a touch of palm sugar provide the perfect balance of tart and sweet, while a hint of bird's eye chili adds a subtle, optional kick. Simply blend all the ingredients, freeze for four hours, and garnish with toasted coconut flakes. It’s a healthy, refreshing dessert that captures the essence of tropical sunshine in every scoop. It is perfect for sharing or enjoying as a guilt-free treat.

Thai Desserts & Drinks from Hua Hin Garden Kitchen

This recipe is brought to you by Hua Hin Services.

Thai Mango-Turmeric Ice Cream

Ingredients:

• 2 cups frozen mango chunks
• 1 can full-fat coconut milk > Making coconut milk at home
• 3-4 tablespoons palm sugar (or coconut sugar)
• 1 teaspoon ground turmeric
• 1/2 teaspoon fresh grated ginger
• 2 tablespoons fresh lime juice
• 1 stalk lemongrass, tender part only, minced very finely
• 1/4 teaspoon Thai bird's eye chili, minced (optional, for heat)
• 1/4 teaspoon sea salt
• 1 tablespoon toasted coconut flakes (optional garnish)

Instructions:

1. If using lemongrass, steep the minced pieces in 2 tablespoons of warm coconut milk for 10 minutes, then strain out the solids (or leave them in for more texture).

2. In a blender or food processor, combine the frozen mango chunks, remaining coconut milk, palm sugar, turmeric, ginger, lime juice, lemongrass-infused milk, minced chili (if using), and salt. Blend until smooth and creamy.

3. Taste and adjust - add more lime juice for tartness, palm sugar for sweetness, or chili for heat.

4. Pour the mixture into a loaf pan or freezer-safe container.

5. Freeze for at least 4 hours, or until firm and scoopable.

6. Let sit at room temperature for a few minutes before scooping. Garnish with toasted coconut flakes if desired.

The palm sugar adds a deeper, more complex sweetness than maple syrup, while the lime juice, lemongrass, and optional chili give it authentic Thai flavors that complement the mango beautifully.

Imagine Thai sunshine nurturing our garden's lush produce, inspiring delightful meals made with love. 🌻🥗 We’re sharing the recipes that have been passed down for generations—come and explore them