- Mango, 150 grams (cut into cubes)
- Lemon Juice, 8 grams (about 1.5 teaspoons)
- Honey, 20 grams
- Light Cooking Cream, 100ml
- Sugar, 20 grams
- Sweetened Coconut flakes, for garnish
- Bowls, 2
- Plastic Wrap
- In a bowl, mash mango cubes into mango paste, add lemon juice and honey, and mix well. Set aside.
- In a separate bowl, whisk sugar into the light cooking cream till fluffy.
- Add both mango paste mixture and cream-sugar mixture together, stir well and air-tight with plastic wrap.
- Pre-cool the Thermos® Food Jar by adding small ice cubes and salt, immediately close the lid tightly, give it a good shake and let it sit aside for 1 minute. Discard ice cubes and salt.
- After 1 minute, open Food Jar and immediately place in the air-tight with plastic wrap mixture, small ice cubes and salt. Immediately close the lid tightly, give it a good shake and let it sit aside for 1 hour.
- Before serving, garnish with sweetened coconut flakes.
- The endothermic effect of salt accelerates the melting of the ice, and rapidly cools the temperature to below zero. This allows the ice cream to be moulded in a shorter time.
- This recipe is based on using a 0.47L Thermos® Food Jar. The above ingredients quantity can fit into two 0.47L Thermos® Food Jar. You may adjust the ingredients quantity accordingly.
- It is recommended to use small ice cubes and plenty of salt. Snowflake salt is preferred.
- It is recommended to use a thicker plastic wrap, wrap tight and discharge all air.
Photo and recipe courtesy of Thermos China.