Mango Ice-Cream Smoothie- Thai Style

• 3 mangoes, peeled (I use alphonso)
• 420 ml thick coconut cream
• 4 tablespoons custard powder
• 280 ml fresh cream
• 8 tablespoons sugar
• roasted sliced almonds

1. In a small bowl dissolve the custard powder in 2 to 3 tablespoons of cold water.
2. Bring the coconut cream to a boil in a heavy bottomed pan.
3. Now add the dissolved custard powder and stir till the mixture thickens enough to coat the back of a spoon.
4. Take off the fire and cool completely.
5. Chop half the mangoes into bite sized pcs and mash the other half.
6. Whip the cream till soft peaks form.
7. Blend the cooled custard with the cream and mangoes.
8. Pour into a shallow freezerproof dish (I find aluminium containers very good but you can use plastic too) and freeze till slushy.
9. Remove from the freezer and beat till smooth and creamy.
10. Freeze again till firm.
11. Remove and beat again and then freeze again.
12. Remove from the freezer and place in the refrigerator for 20 minutes before serving.
13. Top with roasted flaked almonds.

mangoes, coconut cream, custard powder, fresh cream, sugar, almonds

Taken from www.food.com/recipe/mango-ice-cream-smoothie-thai-style-90415 (may not work)