Mango-Ice-Cream-Kem-Xoai
Description
This classic Vietnamese mango ice cream, known as Kem Xoai, is a refreshing and vibrant dessert that captures the essence of ripe summer fruit. The recipe relies on the natural sweetness and aromatic flavor of fresh mangoes, blended with rich heavy cream and a touch of lemon juice to brighten the profile. The texture is incredibly smooth and velvety, offering a satisfying chill on hot days. It is a wonderful way to end any meal, especially during warm weather or festive gatherings. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again for its authentic, home-style flavor.Ingredients
Directions
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Peel and dice the mangoes, then blend until completely smooth to create a puree. If using canned mango, drain well and blend.
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In a medium bowl, whisk together the mango puree, sugar, and lemon juice until the sugar is fully dissolved.
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Chill the mango mixture in the refrigerator for at least 30 minutes until cold.
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In a large clean bowl, whip the heavy cream until stiff peaks form.
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Gently fold the chilled mango mixture into the whipped cream using a spatula, being careful not to deflate the cream.
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Transfer the mixture into a freezer-safe loaf pan or container.
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Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
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Let stand at room temperature for 5-10 minutes before scooping to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 60.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 1.6g7%
- Sugars 14.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the heavy cream with full-fat coconut cream, chilled and whipped until stiff.
Ensure your mangoes are very ripe for the best sweetness and flavor. If the fruit is tart, you may wish to increase the sugar slightly.
For a smoother texture without ice crystals, stir the ice cream mixture once after 2 hours of freezing to break up any large crystals.
Store leftovers in an airtight container in the freezer for up to 2 weeks.
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