Sawaddee ka welcome to hot thai kitchen so a couple weeks ago my mom had a recipe request and
I was so excited because she doesn't request very many things so she asked if I could make mango
ice cream on the show and I thought wow what a great idea because it's getting really hot
now in Vancouver so I could really use something cold while I'm filming so the recipe I am making
today is incredibly easy I mean it's the easiest ice cream recipe I have ever made not to mention
it's also quite healthy so you can really eat as much as you want without feeling too guilty
about it no special machine needed except for just a blender so let's get started alright
so this recipe only has four ingredients and maybe even three so I've got here some Greek
yogurt now Greek yogurt is basically a very thick yogurt where they've removed much of the way or
the watery part was very thick very luscious and creamy and go with full fat Greek yogurt
it really does make it a little creamier and if you can't find Greek yogurt where you live I'll
include a method of how you can make your own Greek yogurt from regular yogurt okay it's very
easy and then I've got some honey liquid sugar such as honey will actually help make the ice
cream softer when it freezes it won't freeze as hard so it'd be easier for you to scoop and also
has a wonderful flavor that goes really well with the mango I've also got a little bit of lime juice
now you may not need this I find that the mangoes that I'm getting right now in Vancouver they're
very sweet and not very tired so I do need that little zing that little kick to sharpen up the
flavor because you know with ice cream you want it to be refreshing right but if your mango is
already quite tart you may not need it at all speaking of mango this is the kind of mangoes
that I am using I think they're called at our faux mango I don't know if I said that correctly but I
prefer these two sort of the bigger rounder red and green ish mango it's less fibrous so that's
what you want to go with the less fibrous mango and make sure it is very very ripe so if it's
got a hint of green like this wait until it all goes away now what you want to do with these is
cut them into cubes and freeze them okay and I like to freeze my own mango because then I can
control exactly how good and sweet and ripe the mango is if you buy commercially frozen mango
you can but a lot of times they're not frozen at the peak of ripeness so if you're gonna use frozen
just make sure it's good quality frozen mango and it's sweet and right okay so for this you need a
good blender not the steak blender or a small you know Magic Bullet Blender you want powerful
blenders you've got a Vitamix or something like that that's perfect this one's okay it does its
job and you want to make sure you add the yogurt first if you add the mango first the blade which
is sort of spin because there's a lot of space so you want to add the yogurt at the bottom and
the blade won't get a stuck I'm going to add my honey see how my honey just slides out of
my measuring cup quite easily that is because I boiled my cup and now just a little squeeze
of lime juice yeah how about this much frozen mango and I pull it out of the freezer in the
last minute because I don't want it sitting out here melting and that goes you want to blend as
quickly as possible and I'm using the pulse and I'm going to I shouldn't use this if you have
a proper tamper that would be better but I'll need something to help push it through because
it's not going to go in one smooth Blizz see it's going to get stuck so you want to be pushing it
try not to blend your spoon if you're doing this with a spoon
okay stop once it starts going without getting stuck and it looks smooth stop you don't want
to completely melt this because because the more it'll melt the ice here it will become okay so now
I'm going to put it in a wide metal tray which I have put in the freezer so it's cold so you
want to make sure you use the metal pan so that it freezes as quickly as possible whenever you
make ice cream the faster it freezes the smaller the ice crystals and the creamier the ice cream
and quickly into the freezer okay a couple things as you can see it's very nice and thick and rich
and like everything that's left in here is for you to snack on you can actually serve it right
away and it'll have sort of like a soft-serve texture it's really nice so you don't have to
make this in advance however if you want something firmer let it freeze like that for about an hour
at one hour it'll have perfect soft scoopable consistency but if you have to serve it later
that's totally fine as well I find that if you let it sit out for about five minutes before you serve
the scooping will be easier but that's it how easy was that oh it's perfect see it's nicely scoopable
and yes I know this is not supposed to be used for ice cream but it's soft enough that I think
it'll do alright oh you can see how creamy that is God so refreshing so mango e and because we're
using a blender we didn't get a whole lot of air inside so it's got this really dense rich thick
creaminess to it oh that is so good and if you've got all this would be so good with that with the
Thai coconut sticky rice oh instead of mango and sticky rice you do mango cream and sticky rice oh
my god why didn't I think of that I should have brought them so I hope you get this try it is so
easy so we just mango season where you live get yourself some good mangos freeze them blitz it
and you're done people will be impressed so the recipe as always is yaha - comm send me
a photo ones you've made it on Facebook Twitter or Instagram and to subscribe to the show so you
can get awesome recipes like this every week and I'll see you next time for your next delicious