Thai-inspired version of mango-turmeric ice cream

 Discover a Thai‑inspired twist on mango‑turmeric! A vibrant fusion of fresh Thai flavors—mango, turmeric & hints from my Hua Hin garden—blended into a simple, healthy, and irresistibly delicious treat. 🌿🥭✨

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