Kem Xoai (Mango and Coconut Ice Cream), Sweetened with Monk Fruit

Method

1. Wash 600 gram of ripe cat mango, peel it, take the flesh and cut it into small cubes.
2. Halve 200 gram of fresh orange, squeeze out the juice and discard the seeds, which gives about 100ml.
3. Put the cut mango, the orange juice, 150ml of coconut milk, 100ml of unsweetened oat milk and 90 gram of kOBE Monk Fruit Blend in a blender and blend completely smooth.
4. Put 100 gram of whipping cream powder in a bowl with 100ml of unsweetened oat milk, set the bowl over a basin of ice water and whip at medium speed for 5 minutes to soft peaks.
5. Pour the blended mango into the whipped cream and fold it in with a spoon.
6. Transfer the mixture to an ice cream tub, level the surface, cover tightly and freeze for 10 to 12 hours or overnight.
7. To serve, leave the tub out for about 10 minutes to soften, then scoop into rounds.

Tips

• Keeping the bowl over ice water while whipping stops the cream from splitting.
• Whip only to soft peaks, since cream whipped too long turns stiff and is hard to fold into the mango.
• The finer the mango is blended, the smoother the ice cream.
• Choose ripe, soft mangoes with no dark spots, since sour fruit gives a sharp edge once the ice cream sets.
• Fold the mango into the cream gently with a spoon, because hard stirring knocks out the air and the ice cream freezes hard.