Mango ice cream (kem xoai)

Yield: 4 servings

Measure Ingredient
4 \N Ripe mangoes
\N \N OR
4 ounces Canned sliced mango
1 cup Sugar
\N \N OR
½ cup If using canned mango
1 tablespoon Lemon juice
1 tablespoon Gelatin dissolved in 3 tbsp.
\N \N Water
1½ cup Heavy cream -- whipped until
\N \N Stiff
\N \N Extra mango slices
\N \N Sprigs of fresh mint


1. Peel and cut the mangoes, discarding the pits. Place in a bowl and add the sugar, lemon juice, and dissolved gelatin. Mix thoroughly, making sure that the sugar is dissolved. 2. Fold the whipped cream into the mango mixture. Spoon into a tray and put into the freezer until half-frozen. Put in a blender of food processor and process until smooth. Return to freezer and freeze until solic. 3.

Serve in scoops garnished with freshly sliced mango slices and sprigs of mint.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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