End with a zing: Mango and lime ice cream

I’ll let you into a secret… ice cream can be one of the easiest things to make in the kitchen and is one of the biggest crowd pleasers. Oh, and you certainly don’t need an ice cream maker.

Mango and lime is a classic Thai dessert combination. A traditional Thai recipe (Delia is from Bangkok, right, no? OK so not traditional in any way then), this simple ice cream is the perfect cooling pudding to follow a spicy Thai dish.

Did you know…?

There are over one hundred different types of Thai mango… one hundred, from Thailand alone! Thais believe that growing a mango tree on the south side of the house brings prosperity to the family.

You can find the full recipe at Delia online, although I have adapted it slightly to save time… why use fresh mangoes and spend ages beating them literally to a pulp when you can… buy mango pulp from a tin!


4 limes

850 ml tin mango pulp

110 g granulated sugar

200 ml creme fresh

150 ml water

To serve: you could do anything you fancy really; I am going to sprinkle mine with a little coconut.

Mango pulp

Alphonso is a type of mango; it is named after Afonso de Albuquerque, first Duke of Goa, India (I know, not a Thai fact and clearly highlighting that I am not using Thai ingredients, but whatevs).


  1. Dissolve the sugar in the water over a low heat. Turn the heat up and simmer gently for 15 minutes; it should turn a bit syrupy. Remove it from the heat and leave on one side for it to cool slightly.
  2. Combine the syrup with the juice from the 4 limes and the mango pulp.
  3. In a separate bowl, whip the creme fresh slightly (just with a spoon or fork) until it is a bit less stiff.
  4. Mix the creme fresh into the sugar/mango/lime mixture and put into an Tupperware container.
  5. Place into the freezer for a day or so. Mix it every few hours if you can; this is to stop crystals forming. If you can’t mix it regularly and you find that crystals are formed, you can use a hand mixer to smooth it out (as I did, blending at 6:30 am before work…zzzz).
  6. You might need to leave it on the side to soften a bit before serving; I served mine by sprinkling on a bit of desiccated coconut, but you could have it on the side of some fresh fruit or fresh coconut chunks.

The ice cream maker

Ice cream makers simply help in the freezing process by churning non stop until it is ready, preventing any crystals from forming. You still have to make the ice cream, so it is not cheating! But you certainly don’t need one to make delicious ice cream.

Mango and lime ice cream

And here it is…

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Filed under Recipes, Thailand, tried and tasted

One Response to End with a zing: Mango and lime ice cream

  1. Pingback: Admirations for a letchy alpha-whore | global streetbite

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