Mango amazake ice cream

Only sweetened with amazake
Japanese
Are you going to make mango ice cream yourself? Using a lot of real mango is a good first choice anyway. Because if you do get started yourself, you better go for a healthy mango ice cream recipe, don't you think? is of course the amazake. It provides that little bit of extra sweetness, extra umami and that perfect structure. Would you rather make mango ice cream without sugar? Leave out the coconut blossom sugar. Slightly less sweet, but also fine! You can make this ice cream in 5 minutes, without using an ice cream maker!It is best if you work with frozen fruit and serve the ice cream immediately. If you do put it back in the freezer, make it into balls of ice cream first, and let it cool before serves standing for 10 minutes.
DessertIce cream and desserts4 popsicles10 minutes preparation4 hours waiting
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This is what you need

Frozen mango pieces500 g
Amazake rice100 gCoconut blossom sugar2 tbsp
Lemon1 tsp
Fresh mint2 tbsp

Kitchenware

Blender

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Place the frozen mango pieces and the amazake in the blender. Grind until an ice-like substance forms.
  2. Then add the mint, lemon and coconut blossom sugar and mix again.
  3. Garnish with some mint leaves.

Tip(s)

  • If you still want to keep it in the freezer, stir the ice regularly for the first 4 hours, to prevent ice crystals.
  • This mango amazake ice cream is delicious in combination with lukewarm, sticky coconut rice. Cook 100 grams of sushi rice almost dry, add 50 grams of amazake and 50 grams of ground coconut in the last 5 minutes. Garnish with 2 tablespoons of toasted almond flakes.